Spinach-Walnut Pesto

This scrumptious pesto can be used in a myriad of ways. Stir it into cooked pasta, brown rice, quinoa, or another whole grain. Use it as a spread for sandwiches, crackers, or pizza. Or partner it with raw vegetables and hummus for a party tray. For variety, substitute fresh arugula for the baby spinach.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh baby spinach
  • ¼ cup walnuts
  • 3 cloves garlic
  • 3 Tbsp. nutritional yeast
  • 3 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. low-sodium soy sauce
  • ¼ tsp. freshly ground black pepper

Directions

  • Place all ingredients in a food processor and pulse until smooth.
  • Use immediately or store in an airtight container, refrigerate, and use within 2 days.

Recipe Information

Serves: 8

Ingredients

  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh baby spinach
  • ¼ cup walnuts
  • 3 cloves garlic
  • 3 Tbsp. nutritional yeast
  • 3 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. low-sodium soy sauce
  • ¼ tsp. freshly ground black pepper

Directions

  • Place all ingredients in a food processor and pulse until smooth.
  • Use immediately or store in an airtight container, refrigerate, and use within 2 days.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat8g
Saturated Fat1g
Cholesterol0mg
Sodium60mg
Total Carbohydrate2g
Dietary Fiber1g
Sugars0g
Protein2g