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white bowl with spinach walnut pesto. Small white bowl with walnuts in loser right, chopped tomatoes in white bowl in upper left. White plates with baguettes topped with chopped tomato and pesto in upper right and lower left. Orange wedges and small bowl with salt in back.

Spinach Walnut Pesto

Author: Janet Harlow
Course: Sauces and Dressings
Cuisine: American/Italian
Servings: 1 cup
This easy pesto recipe uses baby spinach, walnuts and citrus for a delicious dairy-free low fodmap alternative to traditional pesto.
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Prep Time 7 mins
Total Time 7 mins


  • 2 Tbsp walnut pieces
  • baby spinach leaves packed tightly in a 1 c measuring cup long stems removed
  • 1 lemon
  • 1 Tbsp orange juice
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp avocado sunflower, safflower, canola oil or other neutral flavored oil
  • 1/4 tsp salt
  • 1 pinch red chili flakes optional


  • Place the walnuts in the food processor or blender. This mini food processor is perfect for pesto and one of my favorite kitchen tools. Run on high until they are finely ground.
  • Use a microplane to zest the lemon directly in with the walnuts. Here is my quick video showing How to Zest a Lemon.
  • Cut the lemon in half and squeeze out 2 Tbsps juice (about 1/2 lemon).
  • Add the spinach leaves, lemon juice, orange juice, salt and chili flakes to the blender/food processor.
  • Run on high until the mixture forms a paste. If using a blender, stop and scrape down the sides and bottom a couple of times and blend until the mixture is uniform.
  • Taste and add more salt if needed. A little more lemon juice and/or a pinch of chili flakes will also wake up the flavors if needed.
  • This pesto will stay fresh in the refrigerator for at least one week.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.