Stretch Pesto

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!


Health Benefits:
  • 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

  1. Toast walnuts over medium heat with a drizzle of olive oil, stirring frequently. Remove from heat when brown.
  2. While toasting walnuts, grate lemon with a fine cheese grater. Collect zest and place aside. Juice the lemon, discarding seeds. Place aside.
  3. Roughly, largely chop green onions, discarding the white roots and green very tops of the onion.
  4. Add all ingredients to a food processor or blender until smooth. Add water as needed to smooth or thin the pesto.
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