Hannah Kaminsky
Oil-Free Lemon Walnut Pesto
This pesto can be adapted to the season and what’s in your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
April 4, 2025
This twist on classic pesto uses both spinach and basil, and swaps pine nuts for walnuts. It’s perfect on any hot, fresh pasta!
What you need:
1 cup lightly packed basil leaves
5 ounces spinach
½ cup walnuts
2 cloves garlic, chopped
2 tablespoons fresh lemon juice
1 teaspoon salt
Water as necessary
What you do:
- In a food processor fitted with metal blades, blend all ingredients. Add water as necessary to make a creamy consistency.
- Toss with hot, freshly cooked pasta. Serve with marinated tomatoes.
For more plant-based recipes like this, read:
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