"Savor the Freshness: Mouthwatering Spinach Basil Pesto Recipe to Elevate Your Culinary Creations"

One of the questions I get asked most is how do I make my pesto. I make many versions, from the traditional basil pesto to pestos with other herbs, but when I need to make a large amount, I tend to make this one… It’s very easy to do and I’m gonna show you how.
(And for anyone who is inclined to comment that this ‘isn’t pesto’ because of the addition of spinach, save your breath… this is my take on a classic recipe that saves money and keeps it a gorgeous green….You don’t like the recipe? Just keep scrolling and don’t make it…RESIST the urge to come for this recipe…cuz I’m having a great day and am not interested in coming back for you.. which I will do 😉😘 )

No, this pesto is not completely traditional, but I keep this version pretty cost effective by using walnuts instead of pine nuts and adding lots of baby spinach which will help to keep that gorgeous vibrant green color.
You can totally leave the Parmesan out at the end to keep it #vegan and it’s also good to know that you can change the nuts out. I made it last week for my friend who is allergic to walnuts and used pecans instead.
I’ve also made it w/ sunflower seeds instead of any nuts
You cannot taste the difference! Make a batch of this to keep in the fridge. It’ll last a good 2 weeks and can be used over pasta or eggs. Tossed with veggies or use it as a spread on a sandwich. Dip veggies in it or use it as a base for a pizza. Either way it’s a glorious condiment to have in the fridge
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Spinach Basil Pesto
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1 cup extra-virgin olive oil (maybe a little more if you want the pesto a bit looser)
4 garlic cloves
1/2 cup walnuts
4 cupsbaby spinach leaves (or fill the food processor with spinach)
2 cup basil leaves
1/2 cup grated Parmesan
Pinch of red pepper flakes
Salt and pepper to taste

Toast the walnuts in a dry skillet for 2 minutes. Remove from the heat.
Put the spinach, basil, walnuts and garlic in a food processor and pulse to combine.
With the machine running slowly pour in the remaining oil and blend just until the ingredients are well incorporated, if you want it looser, add more olive oil.
Add the cheese and pulse to combine. Season with s&p