Healthy Spinach Pesto Recipes

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Steps:

• Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
• Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink.
• Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
• Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

Steps:

• Place all ingredients into food processor and process to a fine paste.
• Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
• Keeps for weeks in the refrigerator.