Probably one of my favorite condiments, toppings, eat-by-the-spoonful creations to exist… pesto! I love that you can whip one up in a handy food processor with almost any ingredients and it always turns out great. I didn’t think I would be able to even think about food after a gargantuan brunch, but I stumbled upon some recipes for a last-minute Easter brunch and ran to my fridge to use up the last of my spinach.

SO MUCH chicken and pancakes courtesy of Jacob's Pickles

SO MUCH chicken and pancakes courtesy of Jacob’s Pickles

I can’t say this is the most accurate recipe for pesto- I tend to toss measuring out the window and make frequent substitutions- but it still tastes wonderful and looks amazing!

Spinach Walnut Pesto

Makes about 1 cup

  • 2 cups fresh spinach
  • 1/4 cup chopped walnuts
  • 1/4 cupgrated parmesan cheese
  • 1/4 cup olive oil (can always add more as you blend)
  • 2 garlic cloves
  • 1 cup basil leaves
    • One of my substitutions- I don’t usually keep basil on hand, but I do always have my basil-scented olive oil from O&CO, so I used about 2 tablespoons of this wonderful product instead
  • 1 tablespoon lemon juice
  • sprinkle of salt and pepper

Pretty Pesto Pot!

Ready to blend

Ready to blend

Enjoy and happy spring!


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