Description
This spinach pesto with roasted garlic offers a flavorful twist on the classic sauce, perfect for pasta, bread, or as a dip.
Ingredients
Units
Scale
- 2 1/2 cups lightly packed fresh baby spinach, washed and dried
- 6 cloves roasted garlic
- 1/2 cup toasted walnuts, roughly chopped
- 1/2 cup parmesan cheese, roughly chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 cup olive oil
Instructions
- Preheat your oven to 400°F (200°C). Cut half an inch from the top of a garlic bulb, drizzle with olive oil, sprinkle with salt, wrap in aluminum foil, and roast for about 35 minutes until soft and fragrant.
- Roughly chop the spinach and place it in a food processor.
- Add the roasted garlic cloves, toasted walnuts, parmesan cheese, lemon juice, and salt to the food processor.
- Lightly pulse the mixture until it is combined but still slightly chunky.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Taste and adjust seasoning if necessary.
Notes
Roasting garlic adds a sweet, mellow flavor to the pesto. Store in an airtight container in the refrigerator for up to a week. You can substitute walnuts with pine nuts or almonds. This pesto can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0
- Sodium: 150
- Fat: 18
- Carbohydrates: 3
- Fiber: 1
- Protein: 4
- Cholesterol: 5