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Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings
Calories 894
Calories from Fat 795		(88%)
Amount Per Serving		%DV
	Total Fat 88.4g	135%
	Saturated Fat 19.0g	94%
	Monounsaturated Fat 46.5g
	Polyunsaturated Fat 19.8g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 1125mg		46%
Potassium 246mg		7%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 2.2g	8%
	Sugars 1.4g
Protein 22.9g		45%
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Paul's Favorite Spinach-Walnut Pesto

Recipe #286647 | 15 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Northern Cook
Feb 14, 2008

I got this recipe from my brother-in-law - - it is his signature dish. I know he got the original recipe from a cookbook, but I do not know the name of the book. The pesto has an intense green color and a pleasingly bold flavor. Serve over thin to regular spaghetti noodles.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/4 cups spinach leaves, packed and stemmed
1 cup extra virgin olive oil
1 cup romano cheese or parmesan cheese, grated
1 cup walnut pieces
2 medium garlic cloves
2 tablespoons lemon juice
3/4 teaspoon salt

Directions

1
Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
2
If the pesto is too thick, add a little hot water and pulse again.
3
At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
4
Serve with crusty bread and a good white wine.

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Featured Reviews for This Recipe

From: Miss_Elaine

On Jun 30, 2009

This recipe made a bit much for the 2 of us, so I put the remainder in the fridge. Later I stirred 1/2 C mayo in it and whipped up a cold "creamy pesto" pasta salad. I tossed a lb of pasta with a shredded carrot, jar of artichokes, and a can of sliced olives. YUM! Thanks Paul!

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From: minneapplegirl

On Oct 2, 2008

My husband raved. It looked and tasted like something that should be served in a nice restaurant, not my humble little kitchen. I served it mixed into fettuccine noodles and a side of crusty garlic french bread. Yuuuummmmm!

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From: Vinca

On Jun 8, 2008

Easy and delicious! A new use for the mountain of spinach in my garden. Give Paul my thanks. It's a keeper.

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