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Beline Obeid
Annie’s winter spinach pesto goes a long way. photo by Virginia O. McCoy.

December 06, 2012
With the holidays in our midst, dinner can get lost in the shuffle. Keeping it easy yet flavorful is a week night dilemma. Spruce dinner up this week with winter pesto made with spinach and all the other things we love in a pesto (garlic, olive oil and cheese). Throw a pound of pasta on the stove, whip up some fresh pesto and supper is served.

Winter Spinach Pesto

½ cup toasted walnuts

1/3 cup olive oil

1 large garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 cups baby spinach, lightly packed

½ cup parmesan cheese

Place toasted walnuts along with olive oil, garlic, salt and pepper in a food processor and pulse a few times.

Add half of the spinach and pulse until smooth. Scrape sides of bowl, add remaining spinach and pulse until smooth.

Add cheese and pulse just to mix it in, two or three times.

Taste and add more of anything you like to taste in your pesto.

I tossed some of my pesto (remember a little pesto goes a long way) with just cooked gnocchi (potato pasta) and topped it with shredded parmesan and a sprinkle of crushed toasted walnuts.


Store the pesto with plastic touching it's surface (for up to 2 days). Freeze leftover pesto for another pound of pasta, or smeared over oven baked chicken, or a cold turkey sandwich.

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