Spinach Walnut Pesto Recipe
An Alternative to Basil Pesto
Ingredients
- 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
- ⅔ cups grated Parmesan cheese
Instructions
- 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.
Notes
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.