Basil-Spinach Pesto with Walnuts


Side Dish
Basil-Spinach Pesto with Walnuts

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Glass filled with basil-spinach pesto and walnuts with a wooden spoon

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    Pesto is a flavorful combination of fresh basil, nuts, garlic, and Parmesan. You can use it to add a taste of Italy to sandwiches, pizzas, sauces, pastas, and even eggs. 

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    Servings and Ingredients

    Serves 16
    ⅓ c. Hy-Vee walnuts, finely chopped
    1 c. packed basil leaves (about 2 oz)
    1 c. packed spinach leaves (about 2 oz)
    ½ c. Hy-Vee finely shredded Parmesan cheese
    1 tsp. minced garlic
    ½ tsp. Hy-Vee kosher sea salt
    red pepper flakes, optional
    ⅔ c. Hy-Vee Select extra-virgin olive oil

    Things To Grab


      1. Preheat oven to 350 degrees.
      2. Place walnuts on an ungreased baking sheet and bake until lightly toasted, about 10 minutes; remove and set aside to cool.

      3. In a food processor or blender, combine basil, spinach, walnuts, Parmesan, garlic, salt and red pepper flakes, if desired. Cover and pulse until coarsely chopped. Add oil and process until thoroughly combined.

      4. Store in the refrigerator for up to one week or in the freezer for up to one month. Thaw frozen pesto in refrigerator overnight.

      Nutrition facts


      110 Calories per serving

      Amounts Per Serving

      • Total Fat: 11g
      • Cholesterol: 5mg
      • Sodium: 115mg
      • Total Carbohydrates: 1g
      • Protein: 2g

      Daily Values

      Vitamin A 8%
      Vitamin C 2%
      Iron 2%
      Calcium 4%

      Recipe Source:

      Hy-Vee Seasons Back to School 2015.