Someday, I’ll have to share Mom’s basil pesto with you, and the story that goes with it. Of course, that will require lots of fresh basil, which I don’t have. (Hello, herd of deer that traipses through my yard munching on every green thing. Plus, my specialty is growing weeds.) But this easy spinach-walnut pesto is delicious and can be thrown together with a bag of washed spinach leaves from the grocery store. So I don’t need a deer-free yard — or a green thumb.
All I need is five minutes, and if I’m making pasta to go with the pesto (you might have guessed that’s my usual choice), then it’s a 20-minute meal, tops. And there’s no sautéeing nor chopping by hand. I just put my food processor to work (if you don’t have one, use a blender and pulse carefully.) Toss the spinach, cheese, nuts, garlic, olive oil and seasonings into the machine, pulse, scrape the sides, pulse some more, and that’s it.
I’ve been making this easy spinach-walnut pesto for years, and my family loves it. You’ve got to try it!
Here’s the most important tip for best results: Use freshly grated Parmesan cheese. There’s no need to grate by hand if you have a blender or food processor. Just cut up your Parmesan wedge into large chunks, throw them into the machine, and chop them until you have a nice consistency. (I use speed 7 on my Vitamix.)
(Recipe Source: Adapted from Real Simple)