Walnut-Spinach Pesto

Italian Vegetarian addedSeptember 2019
- ½ cup walnut halves
- ½ cup packed fresh basil or flat-leaf parsley leaves, plus a few sprigs, for garnish
- 3 large garlic cloves, smashed
- 1½ cups packed fresh spinach
- ¼ cup low-sodium vegetable broth
- ¼ teaspoon freshly grated nutmeg
- (optional) ¼ teaspoon red pepper flakes
- Kosher salt
- fresh ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup freshly grated Parmigiano-Reggiano or Romano cheese
- Preheat the oven to 350°F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together ¼ cup of the walnuts and the garlic in a food processor; add the spinach, basil, broth, nutmeg, red pepper flakes if using, ¾ teaspoon salt, pepper and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.