Pesto is one of my all-time favorite savory flavor boosters. It can be made out of just about any herbs and leafy greens you have available, and stores well in the fridge or freezer. I love keeping a jar of pesto around to spread on sandwiches, stir into soups, toss with pasta, and slather on pizzas. Spoiler alert: I’m going to be sharing a recipe later in the week using this pesto as it’s base, so make yourself a batch today and thank me later! 
In the world of super foods, spinach is often forgotten about. It’s such a simple, readily available green, yet people often opt for its darker, bolder cousin kale instead. Now, don’t get me wrong: I love kale! It makes a regular appearance in my daily Green Smoothie , but then again, so does spinach. The mild, delicate flavor of spinach works well in this pesto because it allows the other flavors to shine. Think walnuts, lemon, olive oil, and Asiago cheese. It may be bright green, but this pesto doesn’t have an overwhelmingly vegetal taste. 
I’ve already talked about the health benefits of walnuts, so let’s talk spinach. Spinach has a high concentration of vibrant vitamins and minerals like Vitamins A, C, E and K. It is also filled with iron, manganese, fiber, calcium, and folate, and the list goes on from there. If you’re currently taking a multivitamin supplement, maybe you should just eat some spinach instead and call it a day? Or, make this pesto and get a serving of spinach in one creamy, salty, bright tablespoonful of pesto. (Note: I’m not a doctor, but I really think you should be able to get enough nutrients from the food you’re eating. If you have a health condition that requires you to take a multivitamin, don’t just stop taking it because I said so. But, spinach is awesome, so definitely start eating more of it!)
This pesto comes together in your blender in a matter of minutes, and keeps for up to a week in the fridge and months in the freezer. Allergic to nuts? Leave out the walnuts and this pesto will still be bright and flavorful, or swap in a seed like sunflower or pumpkin to keep the same texture and flavor profile. Want to veganize this pesto? Easy, just omit the cheese and add an extra pinch of salt! No matter what your dietary needs are, I think you are going to love this quick, easy, health-packed pesto. As always, I’d love to hear from you! Leave me a comment below, or tag me on Instagram with #bakedgreens so I can see what you’re up to!
Spinach Walnut Asiago Pesto
Ingredients
- 4 cups baby spinach packed*
- 1 clove of garlic
- 1 Tablespoon chopped walnuts
- 2 Tablespoons olive oil
- Juice from 1/2 a lemon
- 1/4 teaspoon each salt & pepper
- 1/4 cup shredded Asiago cheese**
Instructions
- 1. Add all ingredients except olive oil and cheese to a blender or food processor, and pulse to break down the ingredients. Then, add in oil and blend for 1 minute or until smooth. Finally, add in cheese and mix one last time to combine.
- 2. Store pesto in an airtight container in the fridge for up to a week, or freeze for several months.
Notes
**Asiago has a sharp, nutty flavor. It can be swapped for an equal amount of Parmesan or Pecorino Romano, or any blend of your favorite sharp grating cheese. Adapted from Two Peas and Their Pod