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Spinach Walnut Pesto Recipe

An Alternative to Basil Pesto
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sauces
Cuisine: Italian


  • olive oil
  • 4 ounces spinach washed and dried
  • salt & pepper
  • 2 tablespoons shallot finely minced
  • 2 tablespoons red wine vinegar
  • 4 tablespoons shelled walnuts finely chopped
  • 2 tablespoons capers finely chopped
  • cups grated Parmesan cheese


  • Gather all the ingredients and prep as necessary.
  • In a medium non-stick pan, heat 2 teaspoons of olive oil on medium heat until the oil is hot.
  • Add the spinach, season with salt & pepper, and saute until the spinach wilts - about 2 - 3 minutes. STIR FREQUENTLY
  • When done, transfer cooked spinach to a strainer and strain over the sink or into a bowl as much of the liquid as you can by pressing down on the spinach with a wooden or plastic serving spoon.
  • Discard the liquid and transfer the spinach to a cutting board.
  • Finely chop the drained spinach and transfer to a bowl.
  • Add 4 tablespoons of the minced shallot plus the vinegar to the bowl.
  • Add the walnuts, capers and Parmesan cheese to the bowl and stir to combine.
  • Season with salt & pepper to taste.
  • The goal is to make a rough paste by adding a little olive oil at a time until you have a nice consistency of pesto. You may even want to try using a mortar & pestle or food processor to create an even finer texture.


Your pesto is now ready to serve as a garnish with fish or chicken or you may want to use it in some of your favorite pesto dishes like pasta or salads.