Spinach Walnut Pesto
- 2 cups baby spinach, packed
- 1 cup fresh Italian parsley, packed
- 2/3 cups walnuts, toasted
- 1 garlic clove
- ½ tsp sea salt
- 2-3 TB fresh lemon juice, to taste
- ¼ cup olive oil
- 2 TB water
This vibrant green, vegan pesto is a burst of spring!
Place spinach, parsley, walnuts, garlic and salt in a food processor. Process until finely chopped. Add remaining ingredients (the smaller amount of lemon juice) and process until thick and smooth. Taste and adjust seasonings with more lemon juice and salt, as needed. Best used right away but can be stored for up to 3 days in an airtight container in the refrigerator.