Pepper Me Up

Basil spinach walnut pesto is one of those recipes that proves just how flexible pesto can be. I love the classic version with basil and pine nuts, but sometimes it’s nice to mix things up with what you have on hand. I’m always looking for some way to use up the last handful of spinach in the package that’s about to take an ugly swampy turn, and pesto is a lovely solution for that. Plus, spinach adds an element of earthiness to the bright spice of basil, and the walnuts offer a rich nuttiness that complements the umami of it all. This pesto is quick to make; keeps well in the fridge (and freezer!); and can dress up pasta, salads, sandwiches, soups, or dips in minutes. Whip it up yourself to start reaping the benefits!

What is pesto?

Most people hear the word and immediately think of the bright green, basil-heavy sauce from Liguria, Italy. And while that’s definitely the most famous version, pesto isn’t defined by basil alone. The word actually comes from the Italian verb pestare (Latin: pistare), which means “to pound” or “to crush.” Traditionally, it referred to the process of pounding ingredients together in a mortar and pestle until they became a thick, flavorful paste.

Pesto can take many different forms depending on what you have in your kitchen. Basil is classic, but it’s not required. You can make pestos with parsley, arugula, sun-dried tomatoes, or even peppers as your base. The nuts can vary, too: pine nuts are traditional, but walnuts, almonds, or pistachios all work beautifully. Cheese (usually Parmesan or Pecorino), garlic, and olive oil help round out the base, but the balance and flavor can be adapted to whatever you’re making.

So instead of thinking of pesto as one fixed recipe, it’s better to see it as a method: fresh herbs or vegetables + nuts + cheese + olive oil, crushed together repeatedly until they form a sauce. That’s why a basil spinach walnut pesto makes perfect sense—it keeps the spirit of the dish while giving it a twist that’s fresh, earthy, and just a little different (and more affordable!).

What you need for this pesto

Making basil spinach walnut pesto typically doesn’t require too much shopping. It’s a great thing to make when you need to use up some spinach or have had walnuts on hand for who knows how long. Here’s everything you’ll want to gather before you get started:

Ingredients

• Basil
• Spinach
• Block of parmesan cheese
• Walnuts
• Extra virgin olive oil
• Salt
• Pepper
• Cold water

How to make pesto

Making pesto at home is more about balance than it is about following a strict recipe. A good rule of thumb is the master pesto ratio, coined by a favorite chef of mine, Carla Lalli Music: 1 part nuts : 2 parts cheese : 8 parts greens : 1 part oil. (Catch her YouTube video on the Perfect Pesto Ratio to learn from the master herself.)

From there, you’ll drizzle in enough cold water to bring everything together into a smooth, spoonable sauce. That ratio works whether you’re going classic with basil and pine nuts or switching things up with spinach and walnuts.

Food processor

Many pesto preppers (myself included) will reach for a food processor. I’d recommend this tool 95% of the time. It’s fast, easy, and gets you a silky pesto in minutes. Just add your nuts to the bowl, pulse a few times to break things down, and then add the rest of the solid ingredients. Pulse while streaming in olive oil and some cool water until the consistency looks right. Taste as you go and adjust if you want more salt, more cheese, or a looser consistency.

Mortar and pestle

If you want to go the traditional route, though, a mortar and pestle is the way to do it. It takes more time, but pounding the ingredients by hand gives you a rustic texture and releases flavors a little differently. Now, if you’re trying to up your cooking game (or impress the person you’re cooking for), this is the route to take. Start with the nuts, grind them into a paste, then add in the greens and cheese, finishing with olive oil. It feels slower and more tactile, but the end result has a depth you can’t always get from a machine.

Drink and food pairings

This basil walnut pesto is surprisingly versatile, which makes pairing it fun. It’s one of those condiments that elevates a simple meal into something memorable. 

For drinks, a crisp white wine like Sauvignon Blanc or Riesling cuts through the richness and brings out the earthy and herbal notes. If you’re leaning toward beer, something light and hoppy like a pale ale balances the garlic and nuttiness. 

On the food side of things, this pesto shines on pasta, of course, but it’s also great spread on crusty bread, drizzled over roasted vegetables, or spooned onto grilled chicken or fish. I also love mixing it into my Spicy Caesar Salad Wraps! 

More pesto combo suggestions

While this recipe focuses on basil, spinach, and walnuts, the world of pesto is wide open. You can use arugula or kale as your leafy greens. Try pumpkin seeds, almonds, pistachios, or cashews instead of walnuts to change up the texture and flavor. Even the cheese is flexible—Pecorino Romano brings a saltier punch, while Parmesan keeps it classic. Once you know the basic ratio that achieves the consistency you prefer, it’s easy to mix and match ingredients depending on what’s in your fridge or pantry. Here are some combos I’d suggest giving a go:

• Roasted Red Bell Pepper Pesto – Sweet, smoky roasted peppers blended with almonds, Parmesan, and olive oil. It’s amazing on sandwiches or as a base for pizza instead of tomato sauce.
• Sage and Pumpkin Seed Pesto – Earthy sage paired with nutty pumpkin seeds and Pecorino Romano creates a fall-inspired twist that’s perfect over roasted squash or stirred into risotto.
• Jalapeño Lime Pesto – Bright lime juice, cilantro, and spicy jalapeño give this pesto a zesty, fiery edge. Add in some cotija cheese and pepitas to round out the combo, and this sauce becomes a natural partner for tacos, grilled shrimp, or even drizzled over eggs.

A sample meal plan that incorporates pesto

Here’s a list of simple, flexible weekday meals built around a fresh batch of basil spinach walnut pesto. You’ll only have to make the pesto once, then use it all week in different ways across quick breakfasts, easy lunches, and low-effort dinners.

Monday

Breakfast: Greek yogurt with berries, honey, and granola
Lunch: Turkey and veggie sandwich with lettuce, tomato, and mustard
Dinner: Basil spinach walnut pesto pasta with cherry tomatoes, broccoli, and parmesan

Tuesday

Breakfast: Overnight oats with banana and cinnamon
Lunch: Quinoa caprese bowl with a dollop of pesto
Dinner: Sheet pan lemon chicken with roasted broccoli and potatoes

Wednesday

Breakfast: Toast and eggs scrambled with pesto
Lunch: Leftover sheet pan meal
Dinner: Buffalo chickpea quesadillas with side salad or slaw

Thursday

Breakfast: Smoothie with spinach, banana, and protein or nut butter
Lunch: Pasta salad with chickpeas, chopped veggies, pesto or light vinaigrette
Dinner: Grilled salmon or chicken with roasted vegetables + light drizzle of pesto

Friday

Breakfast: Scrambled eggs with toast and fruit
Lunch: Leftover quinoa caprese bowl or pasta salad
Dinner: Pesto pizza night—use tortillas as your crust and any pesto you have left as the base instead of red sauce, then top with mozzarella, veggies, and chicken or prosciutto

Snack + Dessert Ideas

These can be mixed throughout the week depending on hunger, cravings, and what’s left in the fridge:

• Apple slices with peanut butter or honey if you want something quick and fresh
• Greek yogurt parfaits with leftover berries, granola, and honey
• Hummus + veggie sticks (carrots, cucumber, bell pepper, whatever you have on hand)
• Dark chocolate + almonds or walnuts (great pantry snack that fits the pesto week theme)
• Ice cream or cookies for a low-effort dessert night