Spinach Walnut Pesto
Sauces and Dressings
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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baby spinach leaves packed tightly in a 1 c measuring cup
long stems removed
extra virgin olive oil
sunflower, safflower, canola oil or other neutral flavored oil
red chili flakes
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.
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.