If you’re ever short on time for lunch or dinner and you want something quick, healthy and delicious, look no further. This easy walnut, spinach pesto pasta can be whipped up in 15 minutes and it’s super high in nutrients.
How to make the walnut, spinach pesto
The pesto is incredibly simple to make. I’ve used walnuts to replace the pine nuts that a traditional pesto ordinarily calls for. Besides, walnuts are a staple pantry/kitchen ingredient especially if you love baking. And they’re easy to get your hands on in most grocery stores.
In a blender, you simply add a large bunch of uncooked spinach, walnuts, lemon juice, garlic, olive oil, vegetarian Italian hard cheese, dried parsley, salt, black pepper and water. Blitz until you get a smooth consistency. So easy!
You can use parmesan cheese or any other hard cheese. I opted for the latter as I used a vegetarian cheese.
How long can I store this walnut, spinach pesto?
The best thing is this pesto (apart from including cheese – err, YUM!) lasts for up to 5 days in the fridge
Ways on how to use pesto
You can use it in a number of ways – in a sandwich, toasty, as a pasta sauce, a dip or any other way you fancy eating this delicious pesto sauce.
If you use this as a pasta sauce, Rigatoni pasta is the best variety. It holds onto the pesto so well.
Easy Walnut, Spinach Pesto Pasta
Equipment
- 1 Food processor or blender
Materials
- 1 bag Rigatoni
- 175 grams Washed spinach
- 2 Handfuls of walnuts
- 50 grams Italian hard cheese
- 1½ tbsp Olive oil
- 4 cloves Garlic
- 1 tbsp Lemon juice (fresh or from a bottle)
- 2 tsp Dried parsley
- 1 tsp Salt
- ½ cup Water
Instructions
- Boil the Rigatoni as per the instructions on the pack (typically takes 12 minutes). Boil the amount each person would like to eat.
- Add all the remaining ingredients in a food processor or blender and blitz until it becomes a smooth pesto sauce as per the pictures above.
- Pour the pesto sauce over the preferred amount of pasta that you would like to consume. Serve and enjoy!
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