Recipe

Dinner

Basil and Spinach Pesto with Walnuts

MAKES APPROXIMATELY 1-1/2 CUPS

Step 1

In a blender, combine half the greens and all of the garlic.

Step 2

Add half of the oil and blend until pureed. Add the rest of the greens, a handful at a time, adding Spectrum® Extra Virgin Olive Oil as needed.

Step 3

Add the walnuts and cheese and continue to puree.

Step 4

Season with salt and pepper.

Step 5

Serve tossed with your favorite cooked pasta, as a spread for a sandwich or as a quick dip for fresh veggies.

Step 6

Pesto can be stored for two weeks covered in the refrigerator, or frozen up to 6 months.

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