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

1. 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.
2. 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.