This walnut and spinach pesto is a flavourful quick family favourite one. An easy way to add more greens to your everyday cooking.

We love pesto! It’s one of our go to meals when I don’t know what to cook or when we need to prepare something quick. We buy ready made pesto, however nothing beats a good freshly prepared one. Knowing how to make a good classic basil pesto is essential, however I like experimenting with other variations and ways to sneak in more greens into mine. This walnut and spinach pesto is the perfect example. Spinach is added together with basil for added flavour and nutrients. In addition, walnuts are used instead of pine nuts for some cost cutting measures. All the best Mediterranean aromas in one!

How to make this walnut and spinach pesto

This pesto is ready in minutes, however to enhance the flavours, I recommend to add a few more minutes to the process and toast the walnuts! Toasting them will give the pesto a deep nuttier flavour. Once the walnuts are completely cooled, blitz them until they are finely crushed. Then add all the remaining ingredients, except the olive oil, and continue blitzing until a thick paste starts to form. Gently add the olive oil and blitz to loosen the pesto slightly. I like my pesto on the chunkier side, but if you like a smoother pesto add more olive oil and blitz for longer.

FAQs

How to serve this pesto?

This pesto has a rich strong flavour, which you can serve cold or warm. For this dish I decided to serve it warm with a whole fresh homemade ġbejna in the middle. However, you can serve this as you like, keeping it simple or loading with vegetables.

Can I use the mixer instead?

Although, traditionally pesto calls for the pestle and mortar to be used, the mixer can be used. However, be careful on how to use the mixer so not to get a liquid smooth pesto. I recommend that you blend the pesto in intervals so that you can control each step accordingly.

How can I store the pesto?

You can store pesto in the fridge, in a sealed container with a thin layer of olive oil on top. This can last you up to 1 week. Pesto can also be stored in the freezer in a bag, container or jar. Another great way to freeze it, especially if you make a large batch, is by freezing it in an ice cube tray. Simply place the pesto in the single ice cube and freeze for about 2 hours or until completely set. Once they are frozen pop them out and place in a plastic bag. This will give you smaller portions and you don’t have to use all the pesto at once.

Ingredients

For the Walnut and Spinach Pesto

40 g fresh basil
2 garlic cloves
50 g fresh spinach
70 g pecorino cheese
60 g walnuts toasted
80 ml olive oil
1 tbsp lemon juice
salt and pepper to taste

For the Pasta Dish

320 g orecchiette pasta
4 ġbejniet

Instructions

Start by toasting the walnuts. Let cool completely. In a mixer or mortar, crush the walnuts until they are evenly broken.
Add in the pecorino cheese, garlic, basil leaves, spinach and lemon juice. Blitz until a paste starts to form.
Add the olive oil and blend them together. If you want a chunkier pesto, as you can see in this recipe, the oil should be enough. However, if you want a smoother pesto, add more oil and blend them together for a longer period until you get a smooth and velvety texture.
Once you almost achieve your desired consistency, season the pesto to taste with salt and pepper and blend for one last time.
In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
Once the pasta is cooked, drain it but set aside about 1/4 of a cup of the pasta water.
Before serving the pasta, add the pasta to a pan with the pesto and the pasta water and mix well until it gets all creamy and thick.
Place a ġbejna cheese in the middle of the plate and add the pasta around it. Drizzle some olive oil and lemon zest. Serve immediately.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

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Walnut and Spinach Pesto

How to make this walnut and spinach pesto