Spinach Basil & Walnut Pesto

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Spinach Basil & Walnut Pesto
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Spinach Basil & Walnut Pesto

Added by: on Jan 23rd, 2012
A delicious pesto made with spinach, basil, parmesan cheese and lemon zest. Simple, yet so scrumptious you won't be able to keep it to yourself!
Prep Time:
5 min
Cook Time:
0 min
Ready In:
5 min



Original Recipe Yield: 20 servings


  • 1 cup packed basil leaves
  • 1 cup of spinach leaves
  • 1/2 cup finely chopped walnuts
  • 2-3 cloves garlic, minced or crushed
  • 1 tsp grated lemon zest
  • 1 tsp of lemon juice
  • 1/3 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 1/3-1/2 tsp salt, or to taste
Nutrition Facts
Spinach Basil & Walnut Pesto

Servings Per Recipe: 20

Amount Per Serving

Calories: 63

  • Total Fat: 6.2 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.2 mg
  • Sodium: 79.3 mg
  • Total Carbs: 0.7 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 0.1 g
  • Protein: 1.5 g

how is this calculated?

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Place basil, spinach, walnuts, garlic cloves, lemon zest and lemon juice in the bowl of a food processor. Process until the basil and spinach has broken down a bit. With your food processor still running, slowly pour in the olive oil.


Add parmesan cheese and process for about 7-10 more seconds.


Stop the food processor and add salt to taste.


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Submitted by: Cawfee Lady
Added on: Dec 8th, 2010
Because pesto relies so much on good-quality basil, make it when the herb is plentiful and you can pick the tastiest small leaves. Buy a few big potfuls rather than little packets of leaves. You can make plenty and keep it in the fridge under a layer of oil for 6 months. If you are making pesto to keep, make sure you don°t use late basil that has started to flower, as the leaves will be too ..
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