Pesto is one of my all-time favorites, and this simple recipe makes it easy to enjoy it often!
I don’t eat very much dairy, so I like to add walnuts into my pesto rather than the traditional cheese.
Walnuts make a really great addition, giving the pesto a creamy and nutty base. Walnuts also provide the Omega-3 healthy fats we need, as well as essential minerals like copper and manganese.
The spinach I add to the pesto brings a healthy dose of protein, fiber, vitamins A, C, E, K, and B6, as well as minerals like calcium, iron, magnesium, and potassium, to name just a few.
This pesto is a #totalpowerhouse!
Betty Rocker's Basil-Spinach Pesto
Yield: About 1/2 cup
You will need: food processor (or blender), spatula, knife and cutting board
- 1-2 cups basil, de-stemmed, loosely packed
- 1 cup baby spinach (to stretch out your basil)
- 2-3 garlic cloves
- 2-3 T walnuts
- 1/2 lemon
- 1/4 tsp salt
- 1/4-1/2 cup olive oil (approximate)
- Add the basil and spinach to the food processor, and pulse until they’ve formed a fine, even consistency. Pulsing will allow the leaves to settle over the blade and you’ll get the consistency you’re looking for.
- Peel the garlic and add it along with the walnuts. Use the pulse mode again and blend until sticky.
- Remove the lid of the food processor and squeeze in the juice of your lemon.
- Run the food processor again, and slowly add the olive oil. Scrape the sides down with the spatula periodically. You may add a little more or a little less, depending on how you like your consistency.
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