Pesto is an extremely versatile, quick, and forgiving sauce to make!

Ingredients

• ½ Cup Walnut Halves


• ½ Cup Fresh Chopped Spinach


• 1 Tbsp. Fresh Chopped Sage Leaves (for a colorful pesto, try purple sage)


• 1 Large Garlic Clove, minced


• 4 Tbsp. Extra Virgin Olive Oil


• ¾ Tsp. Salt


• ¼ Tsp. Pepper


• 1/6 Cup Grated Parmesan Cheese


• 1/6 Cup Shredded Swiss Cheese


• ¼ Cup Water, or as needed (save water and add flavor by using the water from cooked pasta)

Number of Servings :

6

Direction

In a blender, pulverize the walnuts. Add spinach, sage, garlic, olive oil, salt and pepper. Blend until smooth. Add cheeses and water. Blend until creamy.

This pesto is thinner than most store-bought pestos, making it easier to toss with pasta. However, if you like a thicker pesto, just add less water.

You can easily swap out any ingredient for one with similar qualities (basil for sage, parsley for spinach, other hard cheeses for Parmesan and/or Swiss, other nuts for walnuts). The recipe can also be doubled, halved, quartered... Store extra pesto in the fridge for two weeks, or freeze for long term storage.

Recommended serving suggestion: toss with whole wheat linguine, chopped tomatoes, and pitted Kalamata olives.