Easy Spinach Walnut Pesto (Without Pinenuts)
This spinach walnut pesto is amazing when drizzled over just about anything. It's quick and easy and lasts in the fridge for days.
- 100 grams raw walnuts
- 150 grams baby spinach
- 50 grams fresh parsley
- 3 cloves garlic
- 100 millilitres extra virgin olive oil
- 1/2 teaspoon salt (taste, then add another 1/2 tsp if needed).
Start by grinding the walnuts and the garlic in the food processor until they are coarsely but evenly chopped.
Add the greens and salt, then blend while adding the olive oil in slowly while blending.
Calories: 124kcalCarbohydrates: 1.8gProtein: 2.5gFat: 12.8gSodium: 206mgPotassium: 139mgFiber: 1gSugar: 0.2gCalcium: 23mgIron: 1mg