mixed greens pesto with walnuts

Pesto is pretty popular in our house.  There’s something very satisfying about a plate of pasta with pesto.  My favorite pestos are the ones that have depth of flavor, that are not just oily basil goop.  This is a bright and cheery pesto that comes together well before the pasta has boiled, from a few simple ingredients.

Start by putting your water on to boil for your pasta.  You can use any pasta shape you like.  I went with the braided pasta plexoudes because I love it.

Fresh spinach and arugula form the base of this pesto, in a 4:1 ratio.  Frozen won’t work here.

Put half of your cleaned and stemmed spinach and arugula into a food processor with 1 tbsp olive oil.   Process.  Add the rest of the spinach and arugula with another tbsp of olive oil.  Process.

Add the walnuts with another tbsp of olive oil.  Process.

Add the myzithra or parmesan.  Process again.

Add garlic to taste – because the garlic is raw, I just used one clove, and process a final time.  Your pesto is ready!

Two tablespoons per plate of pasta is a generous amount.

Mixed Greens Pesto with Walnuts
makes 4 servings

4 cups packed fresh spinach, stemmed and washed
1 cup packed fresh arugula (rocket), washed
3 tbsp olive oil
2 tbsp walnuts
2 tbsp grated myzithra or parmesan cheese
1-2 cloves garlic, pressed

1.  Process the spinach and arugula with 2 tbsp olive oil in a food processor; do in several batches if necessary.

2.  Add walnuts with last tbsp olive oil; process.  Add cheese; process.  Add garlic; process.

3.  Serve with pasta, potatoes, chicken, etc.

Nutritional Information
per serving, i.e., 1/4 of recipe

134 calories
13g fat (2g saturated, 11g unsaturated)
2g carbohydrate
3g protein
1g dietary fiber
2mg cholesterol (1% DV)
68mg sodium (3% DV)
209mg potassium (6% DV)
Contains significant amount (+10% DV) of the following:
vitamin A, vitamin C, folate, and manganese.

You might also like:
Creamy lemon pasta
Creamy Melian lazania with spinach & a tour of Milos
Orange-scented chorizo pasta with dried figs

13 thoughts on “mixed greens pesto with walnuts

  1. YUM! This looks so good, healthy and relatively easy to do! I will test it out this week. Thanks for the recipe!

    • Weleh opo neh ki?lha nek Publiser e ra payu kwe ra mangan lho Mbah, do wegah nganggo adwodsak sak mu wes, nyat koe menangan kog.Po yo tak pi.nr..ksiig penting jik iso madang..

    • Sounds like he’s a complete sociopath to engage in that level of hypocrisy. The only good thing about it, is he’d happily be a hypocrite about the deficit if he got into power, like most of the Republican party. I’m pretty sure all this stuff about balanced budgets, debt cielings etc, is pure political pointscoring against what looks to be a bit of a soft president.

  2. This does look wonderful and must taste delish. However, oily basil goop is not a fair description for Genoese pesto. If you’d had it there, you would never call it that! Still in awe of your pix and your precision.

    • hehe no don’t worry, I LOVE good basil pesto, and I make it all the time when I have healthy basil plants! Oily basil goop = the stuff that comes out of the jar from the supermarket! Pesto genovese is a regular in our house 🙂

  3. Hi Heidi, I did make the spinach/roka/walnut pesto and it was divine. Thanks so much for the idea. And last night I opened a jar of basil pesto I’d made in October. That was good too. But I’ve never tasted the goop from the supermarket, lucky me. I think of you often. About to do some spanakorizo with a friend’s home-grown spinach. Have a good Easter.

  4. Pingback: Pesto Variations – Molliessoupkitchen

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