Spring Spinach Pesto
Fresh, bright, and snappy! While basil is a few months away, spinach is abundant in early spring and makes for a delicious pesto.
  • 8oz fresh raw spinach
  • 1/2 cup grated parmesan cheese or nutritional yeast
  • 1 lemon, juiced
  • 1/4 cup walnuts, chopped
  • 4-6 cloves garlic
  • olive oil
  • salt
  1. Grate parmesan cheese, juice lemon, and chop walnuts. (Processing these in advance leads to a thicker pesto, as the spinach isn't over-blended.)
  2. Peel and mince garlic, then add to a cold skillet with olive oil. Put skillet over medium heat and cook until fragrant. (Starting garlic in a cold pan prevents it from burning.)
  3. Add spinach and garlic (with oil) to a blender and blend.
  4. Add walnuts, cheese or nutritional yeast, and lemon juice. Blend just until combined.
  5. Taste and adjust salt or olive oil as needed. Store in a jar in the fridge for a week or freeze.