You, too, can rescue limp spinach with this Toasted Walnut and Spinach Pesto recipe!
You know when you have produce in your fridge that’s about to go bad and you find yourself scrambling to use it? That was me with a bag a spinach recently. Don’t get me wrong, I love spinach. I don’t normally have a surplus, but for some reason I bought an extra bag and forgot about it. Oops. It really irked me because I couldn’t stand to throw it away.
The spinach in this bag was slightly limp. It wasn’t a mass of gooey, shriveled, purplish-black leaves. If that is the state of your bag of spinach, you are out of luck. Just throw it out, friend. On the other hand, If your spinach isn’t crisp enough for a salad, but still has that beautiful vibrant green color, STAY TUNED.
My mission was to restore the not-so-delicious-looking spinach to its former glory. Sure, I didn’t have any immediate ideas. Of course, I was tempted to just toss the bag in the trash, but I was up to the challenge.
I consulted some of my favorite cookbooks and food blogs in search of inspiration. I knew I wanted to use up my basil before the frost. “Thanks MN”—she said sarcastically. A few days ago, I scraped ice off my car for the first time this season as the frigid air robbed my hands of all feeling. I discussed moving south (yes–with myself), but I digress.
In all my searching, I kept coming back to pesto and who doesn’t enjoy a delicious pesto? So, I made this Toasted Walnut & Spinach Pesto. It has all the wonderful flavor and texture of traditional pesto with one clever twist. Its main ingredient is spinach. SUCCESS! I saved the spinach. Who’s wants a high-five? 🙌🏼
Th amount this recipe makes will perfectly smother a full (16 oz.) box of pasta, after you cook it, of course. So, enjoy this delicious pesto with me and SAVE YOUR LIMP SPINACH!
Let’s just make this reeeeeally simple. Order yourself some already chopped walnuts and save yourself a step! FISHER Chef’s Naturals Chopped Walnuts, 32 Ounce
That bag of spinach in the fridge looking a little limp? Don't just throw it away. I have a delicious solution. Let's make some pesto!
- 1/2 cup Chopped Walnuts FISHER Chef's Naturals Chopped Walnuts, 32 Ounce
- 1 cup Chopped Basil (~0.75 oz. package)
- 3 cups Chopped Spinach
- 1/4 cup Parmesan Cheese
- 2 large Garlic Cloves, chopped
- 1/4 tsp. Red Pepper Flakes
- 1/4 tsp. Salt
- 2 TB. Extra Virgin Olive Oil
- 2 tsp. Lemon Juice
- 2 TB. Water
Preheat the oven to 400 degrees F, spread chopped walnuts onto a baking sheet, and toast for 8 minutes. (Don’t skip this step if you ♥ rich, nutty, smoky flavor!)
Add the basil, spinach, parmesan, garlic, red pepper flakes, and salt to the food processor and process until well combined (~1 minute).
In a small bowl, mix the olive oil, lemon juice, and water together.
While the food processor is running, slowly pour in the olive oil mixture. (You don't want to over combine. It should only take 30 SECONDS MAX.)