Pesto makes for a healthy, flavor packed sauce or spread, but making it at home can be expensive. This recipe stretches your dollar by making a few simple substitutions. Fresh spinach supplements basil leaves and we’ve replaced pine nuts with walnuts! This lemony pesto will bring a zing of flavor to your favorite pasta dishes, sandwiches, or dips!
- Walnuts are a good source of vitamin E, a powerful antioxidant that helps fight disease causing free radicals.
- Some studies show that basil contains oils are anti-bacterial!
- Lemons are great for digestion! The acidity in this recipe helps stimulate HCl that will help your body break down important nutrients.
- 1 cup - fresh basil leaves
- 2 cup - fresh spinach
- 1 ct - lemon (zest and juice)
- 1/3 cup - parmesan cheese
- 1/3 cup - walnuts, toasted
- 2 ct - medium green onions
- 1 tsp - minced garlic
- 1/2 tsp - salt
- 1/2 tsp - black pepper
- 1/4 tsp - paprika (optional)
- 3 tbsp - olive oil
- Toast walnuts over medium heat with a drizzle of olive oil, stirring frequently. Remove from heat when brown.
- While toasting walnuts, grate lemon with a fine cheese grater. Collect zest and place aside. Juice the lemon, discarding seeds. Place aside.
- Roughly, largely chop green onions, discarding the white roots and green very tops of the onion.
- Add all ingredients to a food processor or blender until smooth. Add water as needed to smooth or thin the pesto.