Pesto made with spinach and walnuts is much cheaper than the traditional combo of basil and pine nuts — but it's just as delicious. This big-batch recipe is a guaranteed crowd-pleaser!
Once upon a time, I owned a lunch cafe and I made the best pesto pasta in town. Fighting words, huh? Well, it’s true. I made the pesto from scratch and it’s the same recipe I use to this day. Today, I’m sharing that same spinach-walnut pesto recipe with you. Once your pesto is ready, simply boil your favorite pasta to al dente, rinse, and toss. It’s amazing.
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The base is spinach and walnuts — which is much cheaper, by the way, than a base of basil and pine nuts. Basil is still used, along with Asiago cheese, garlic, and olive oil. Remember to use an ample amount of salt, as it needs more than you think, but be careful not to over salt.
Freeze extras (an ice cube mold works perfectly for this) or eat within a week. I make mine last a little longer by always storing it in the refrigerator with a tiny layer of olive oil across the top.
PinFor this pesto pasta, I like to use a rotini to hold the pesto better. Image credit: Jamie Clayton
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Spinach-Walnut Pesto (to serve with pasta)
Liza Graves
This homemade pasta is easy to make, and because it uses primarily spinach and walnuts, as opposed to basil and pine nuts, the color is a vibrant green with a nutty taste, and lower cost to boot!
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