Pesto is great to have on hand and has so many uses. This recipe is usually my go-to for pesto because I buy large amounts of spinach and I’m constantly looking for new ways to use it up. Walnuts are substituted for the traditional pine nuts, mainly because they are more cost effective and just as delicious.
Looking for a quick dinner idea?
- Pesto Pasta: Mix 2 tablespoons with 8 oz. of pasta cooked pasta. Mix-in vegetables you have on hand.
- Pesto Quesadillas: Spread a thin layer of pesto over a flour tortilla, sprinkle some shredded cheese over the entire thing and then top with another tortilla. I like to add caramelized onions and sliced tomatoes.
- Pesto Grilled Cheese: Spread a thin layer of pesto over one slice of sourdough or multigrain bread. top with Cheddar or Havarti cheese, sliced tomato, and the other slice of bread.
- Veggie Sandwiches: Spread pesto and hummus on multigrain bread, top with cucumbers, tomato, avocado, and greens.
Looking to jazz up roasted vegetables?
Toss raw vegetables in 1-2 tablespoons of pesto before baking them as you normally do.
Try my Oil-Free Roasted Potatoes Recipe tossed in pesto before baking.
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Spinach & Walnut Pesto
Ingredients
- 1 cup spinach, packed
- 1 cup fresh basil, packed
- 1/4 cup walnuts
- 1/4 cup Parmesan
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 cloves garlic (preferably roasted)
Instructions
Combine ingredients in a food processor or blender, and blend until desired consistency is reached.
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1 Comment
Ultimate Veggie Sandwiches - Our Wandering Kitchen
April 1, 2019 at 10:51 am[…] cucumbers, creamy avocado slices, juicy tomatoes, and fresh greens. Smear one piece of bread with pesto and the other with hummus. A spicy hummus is really great on here if you like heat. You can make […]