Spinach-Walnut Pesto

I love a good pesto (who doesn't??) - the strong flavor of garlic and basil, the creaminess of the Parmesan cheese, the smoothness of the olive oil; it's the perfect sauce for pasta (or spaghetti squash!). But, it's not perfect. It tends to be very high in calories, fat, etc. So I set out to find a recipe to modify this delicious condiment. 

When I try to healthify recipes, my first thought is usually "how can I add more vegetables to this?" Pesto is already green, so why not add other green vegetables to it besides basil? Cut out some of the oil, minimize the cheese, and swap the pine nuts (so expensive) for walnuts (cheaper AND you get the addition of healthy fats!) 

Ladies and gentleman...I think we have a [recipe] winner!

Spinach & Walnut Pesto

Place 1/4 cup of toasted walnuts, 3 cups of spinach, 1 cup of fresh basil 1 clove of garlic (peeled and chopped), 3 tablespoons of Parmesan cheese, salt, and pepper in a food processor. 

Pulse and then slowly add in 1/2 cup of olive oil, or until desired consistency.

Store in airtight container. Use on top of your favorite pasta, crostini, or even over a big bowl of spaghetti squash! 

Bon apetit!