Best 4 Spinach Walnut Pesto Recipes
Indulge in a culinary symphony of flavors with our versatile spinach walnut pesto recipe. This vibrant sauce, bursting with freshness and nutty richness, transforms ordinary meals into extraordinary culinary experiences. Whether you're a seasoned chef or a home cook seeking new taste adventures, our collection of spinach walnut pesto recipes offers something for every palate and skill level.
Craft a classic spinach walnut pesto using fresh spinach leaves, walnuts, Parmesan cheese, garlic, and olive oil. This timeless recipe serves as the foundation for countless culinary creations. Dive into variations that incorporate sun-dried tomatoes, roasted red peppers, or a hint of lemon zest for a zesty twist. Explore the vibrant world of vegan and gluten-free spinach walnut pesto alternatives, ensuring everyone can savor the delectable flavors.
Discover innovative ways to incorporate spinach walnut pesto into your favorite dishes. Toss it with pasta for a quick and flavorful meal, or spread it on grilled chicken or fish for a savory twist. Elevate your sandwiches, wraps, and salads with a generous dollop of pesto, adding a burst of color and taste. Experiment with spinach walnut pesto as a dip for vegetables, crackers, or even as a marinade for tofu or tempeh.
Embrace the versatility of spinach walnut pesto and let your creativity shine in the kitchen. With its vibrant color, delectable taste, and endless possibilities, this versatile sauce is sure to become a staple in your culinary repertoire.
Additional recipes included in the article:
1. Spinach Walnut Pesto with Sun-Dried Tomatoes: Experience a harmonious blend of flavors as sun-dried tomatoes add a tangy sweetness to the classic spinach walnut pesto.
2. Roasted Red Pepper Spinach Walnut Pesto: Dive into a vibrant and smoky delight as roasted red peppers infuse the pesto with a rich and aromatic flavor.
3. Lemon Zest Spinach Walnut Pesto: Awaken your taste buds with a burst of citrus as lemon zest brings a refreshing brightness to the traditional pesto recipe.
4. Vegan Spinach Walnut Pesto: Indulge in a rich and creamy pesto without compromising on flavor. This plant-based alternative uses nutritional yeast and cashew nuts to create a luscious and satisfying sauce.
5. Gluten-Free Spinach Walnut Pesto: Enjoy the classic taste of spinach walnut pesto without the gluten. This recipe swaps out traditional wheat-based ingredients for almond flour and gluten-free oats, ensuring everyone can savor this delicious creation.
SPINACH WALNUT PESTO
This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.
Provided by Shan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g
SPINACH, WALNUT AND GOLDEN RAISIN PESTO PASTA WITH ITALIAN CHICKEN SAUSAGE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
- Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
- Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
- Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.
FUSILLI WITH SPINACH AND WALNUT PESTO
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.
Nutrition Facts : Calories 461 g, Fat 18 g, Fiber 6 g, Protein 16 g
TORTELLINI WITH SPINACH WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
- Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
- Heat 1 cup chicken stock or broth to a boil and remove from heat.
- Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
- Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.
Tips:
- Fresh baby spinach: Use fresh baby spinach for the best flavor and texture. Avoid wilted or yellowed spinach.
- Toast walnuts: Toasting walnuts intensifies their flavor and adds a nice crunch to the pesto. Be sure not to burn them.
- Good quality olive oil: Use a good quality extra virgin olive oil for the best flavor. Avoid using low-quality or rancid oil.
- Lemon juice: Lemon juice adds a nice brightness and acidity to the pesto. Freshly squeezed lemon juice is best.
- Garlic: Use fresh garlic cloves for the best flavor. Avoid using jarred or pre-minced garlic.
- Salt and pepper: Season the pesto to taste with salt and pepper. Be sure to taste it before serving and adjust the seasonings as needed.
- Storage: Pesto can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Conclusion:
Spinach walnut pesto is a versatile sauce that can be used in a variety of dishes. It's great on pasta, grilled chicken, fish, vegetables, and sandwiches. It's also a great addition to dips and spreads. With its vibrant green color and delicious flavor, spinach walnut pesto is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
