Pesto is quite a versatile accompaniment. It can be used as a condiment,  a sauce for pasta or pizza, slathered on bread, or eaten by the spoonful. Oh, is that last one just me? There are also a lot of ways to make pesto. My recipe uses less oil than most and its still delish.

Here it is:

1/3c toasted walnuts

2 big cloves of garlic

1/4c freshly grated parmesan

1/2 bag of baby spinach

1c packed basil leaves

3 ladles of pasta cooking water (or add a little plain water to aid in blending)

6 sundried tomatoes (in oil)

1/2 lemon juiced

salt to taste

1-2TBS  EV olive oil

Basically, blend everything together, except the olive oil. Once it is mostly smooth, drizzle in the oil while blending if possible, to emulsify (thicken and combine). Leftovers can be stored in the fridge, with a thin layer of oil on top, for a week or so.

Also check my recipe for pesto pizza.

This is my submission to Weekend Herb Blogging hosted this week by Anh.

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Comments on: "Sundried Tomato and Spinach Pesto" (3)

  1. You seem like an amazing cook! Shall definitely follow your recipes =)

  2. Bookmarking this. 🙂 I love making a little bowl of whole wheat pasta and mixing pesto and olive oil into it. mmm I need to try your recipe!

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