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Basil-Spinach Pesto with Walnuts

Dressings & Marinades

Adapted from Hy-Vee "seasons" recipe

This pesto is delicious over pasta, on eggs, or as a great meat marinade/dressing!


  • 1/3 C walnuts, finely chopped
  • 3/4 C packed basil leaves (about 1.5 oz)
  • 1 C packed spinach leaves (about 2 oz)
  • 1/2 C finely shredded Parmesan cheese
  • 1 tsp minced garlic
  • 1/2 tsp sea salt
  • Pinch of red pepper flakes, optional
  • 2/3 C of The Olive Bin's Basil Olive Oil


  1. Preheat oven to 350 degrees F. Place walnuts on an ungreased baking sheet, and bake until lightly toasted, about 10 minutes; remove and set aside to cool.
  2. In food processor or blender, combine basil, spinach, walnuts, Parmesan, garlic, salt, and red pepper flakes (if desired). Cover and pulse until coarsely chopped. Add olive oil and process until thoroughly combined.
  3. Store in refrigerator for up to one week or in the freezer for up to one month. Thaw frozen pesto in refrigerator overnight.


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