SAUCE MAGAZINE
Spinach-Walnut Pesto
Serves 2½ cups
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Photo by Greg Rannells
December 2009
December 2009
INGREDIENTS
9 oz. baby spinach
½ cup basil leaves
½ cup flat-leaf parsley
2 cloves garlic, peeled
½ cup walnuts
½ cup grated Parmesan cheese
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup extra virgin olive oil
¼ cup walnut oil
PREPARATION
• Pulse the spinach, basil and parsley in a food processor just until they are chopped. You may have to add the spinach in two batches to make it fit.
• Add the garlic, walnuts, cheese, salt and pepper, and process until blended into the spinach.
• With the processor running, slowly drizzle in the oils. Taste for seasoning.
