May 19, 2015

Spinach & Walnut Pesto

Spinach Pesto 4

What recipe says ‘Spring’ more than pesto?  Instead of following the typical pesto trio of basil, pine nuts & Parmesan, I wanted to try something new for a couple of reasons.  Firstly, pine nuts are expensive, and secondly, I have a slight goat cheese obsession & needed to work it into this recipe.  I took the healthy route and served this pesto over roasted spaghetti squash instead of actual spaghetti… it did not disappoint!

After eating this recipe twice in one week, I knew I had to share it.  While it was absolutely perfect paired with spaghetti squash, this pesto will go with pasta, grilled chicken, shrimp or vegetables.  Packed with spinach & walnuts, it’s delicious & good for you.

The Tips

Spinach Pesto 1

Spinach Pesto 2

Roasted Spaghetti Squash

Spinach Pesto 3

The Recipe

Spinach & Walnut Pesto
Yields 4
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  1. 2 cups spinach, packed
  2. 1/4 cup walnuts, dry-toasted in a pan
  3. Zest of 1 lemon
  4. Juice of 1 lemon
  5. 1/2-3/4 cup extra virgin olive oil (EVOO)
  6. 1/4 teaspoon red pepper flake
  7. Salt & pepper, to taste
  8. Crumbled goat cheese (optional)
  1. In a food processor, blend the spinach, toasted walnuts, lemon zest & juice. Drizzle in the EVOO until you've achieved your desired texture.
  2. Pour the pesto into a large bowl, then stir in red pepper flake, salt & pepper.
  3. Serve with crumbled goat cheese, if desired.
  1. To freeze, pour into ice cube tray and place in the freezer for 2 hours. Remove from frozen pesto cubes and store in a resealable plastic bag until future use. Pesto will last up to 3 months frozen.
  2. If serving over spaghetti squash, here's how to roast it properly: Preheat the oven to 400 degrees. Line a baking sheet with tin foil. Slice the squash in half vertically, then drizzle EVOO over the flesh. Season with salt & pepper. Lay the squash flesh-down on the prepared baking sheet. Roast for 50 minutes, until squash is tender and edges are caramelized. Once the it has cooled a bit, use a fork to pull 'spaghetti' from the squash shells.
Lana del Crave

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