Spinach Pesto

This recipe makes enough to fit into a couple of meals, so use it for pasta one night and then use it as a condiment for grilled chicken sandwiches the next. You can also freeze this for another time!

Prep Time:
10 mins

2 cups


  • 8-oz package of baby spinach, about 7-8 cups
  • ½ shredded parmesan cheese
  • ½ cup walnuts
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil


  1. In a food processor, add spinach, cheese, walnuts, lemon juice, salt and pepper and pulse until large chunks are gone
  2. While the food processor is on, slowly pour in olive oil until smooth

Author: Sarah Pflugradt


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