Pesto has to be, hands down, one of my favorite condiments/dips/sauces/spreads. This recipe is a bit different than traditional pesto, which uses basil, garlic, pine nuts, olive oil, and parmesan cheese.  I’ve added quite a bit of spinach – not only does this add nutrients, but it also bulks up the pesto so you don’t have to strip down your basil plant, while not affecting the taste at all.  I’ve swapped the nut to walnuts – an Omega-3 powerhouse that are easier on the wallet.  And finally, I left out the parmesan cheese and added fresh lemon juice, resulting in such a fresh, bright flavor.


  • Servings: Makes about 1 cup
  • Difficulty: easy
  • Print


  • 2 cups of baby spinach
  • 1 cup of basil
  • 2 cloves of garlic
  • Juice of 1 lemon
  • 1/3 cup of olive oil
  • 3/4 cup of walnuts
  • 1/2 tsp of salt


Blend all ingredients until smooth.  Store in fridge.  Freezes well (tip: freeze in ice cube trays so you can thaw in small amounts as needed).

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