Spinach Walnut Asiago Pesto
A simple pesto made with spinach instead of herbs. Use extras for sandwiches, pizza, pasta, and soup!
Ingredients
- 4 cups baby spinach packed*
- 1 clove of garlic
- 1 Tablespoon chopped walnuts
- 2 Tablespoons olive oil
- Juice from 1/2 a lemon
- 1/4 teaspoon each salt & pepper
- 1/4 cup shredded Asiago cheese**
Instructions
- 1. Add all ingredients except olive oil and cheese to a blender or food processor, and pulse to break down the ingredients. Then, add in oil and blend for 1 minute or until smooth. Finally, add in cheese and mix one last time to combine.
- 2. Store pesto in an airtight container in the fridge for up to a week, or freeze for several months.
Notes
*4 cups of packed baby spinach was just over half of a standard 6oz bag of spinach. Don't worry about getting an exact measurement here, the pesto is very forgiving.
**Asiago has a sharp, nutty flavor. It can be swapped for an equal amount of Parmesan or Pecorino Romano, or any blend of your favorite sharp grating cheese. Adapted from Two Peas and Their Pod
**Asiago has a sharp, nutty flavor. It can be swapped for an equal amount of Parmesan or Pecorino Romano, or any blend of your favorite sharp grating cheese. Adapted from Two Peas and Their Pod