Creamy spinach walnut pesto sauce is absolutely delicious when served over pasta. This dairy free sauce is flavorful and perfect for an easy dinner.
Hello, hello! How was your weekend? It seems like it flew by here, even though we were home. We did lots of grocery shopping and some cooking, and before I knew it, Sunday night was here.
I found time this weekend to try out one of my Christmas presents, this Oster blender (affiliate link). My blender/food processor died awhile ago, and then I was borrowing one from my mom, but I really wanted to get one with more power and with a glass pitcher. And this blender…wow! I’m actually pretty sure that I have never had a blender that worked properly! I am so pleased with this one – I put everything in, and it literally blends everything up in just seconds. Here is a picture of my new best friend blender:
I whipped up a batch of creamy spinach walnut pesto sauce to go over some gluten free penne that we had in the cupboard. I used spinach, fresh garlic, and walnuts, so it’s packed with nutrients and flavor. And with the right blender or processor, it comes together in a flash, and is ready to pour over your favorite pasta.
The spinach walnut pesto sauce is paleo friendly, too, you’d just need to put on something other than pasta. Fish or chicken would be a good choice.
Substitutions to use in this spinach walnut pesto sauce:
- if you can’t have nuts, try sunflower seeds or pumpkin seeds
- you can use jarred garlic rather than fresh
- try basil instead of spinach for a different flavor
Creamy Spinach Walnut Pesto Sauce
This spinach walnut pesto sauce is delicious and healthy - it's a tasty and quick dinner when served over pasta.
Ingredients
- 3 cloves garlic
- ½ cup walnuts
- 1 ½ cups fresh spinach
- 1.5 Tablespoons olive oil
- ½ cup almond milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes plus more for topping
Instructions
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Put all ingredients in blender or food processor – blend, starting on low, then finish on high speed.
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Serve over pasta of your choice (I used gluten free penne), or chicken or fish. Add more salt or pepper if needed. Top with more red pepper flakes as desired. Store leftovers in the refrigerator, it tastes even better the next day.
Did you get a Christmas present that you love? What was it?
Follow along:
Ilan
Hi looking forward to trying this! am I able to use soy milk instead of almond milk for this?
Kelly Roenicke
Yes, that will work!
Paige
I am newly dairy free and gluten free, looking for yummy meals. Im excited to try this! If I make a batch, how long would it keep for in the fridge? thank you!
Kayde
I love this recipe! I make this probably 3 times a month. I use the pre-minced garlic in the squeeze tube and it works great. I saute some cubed chicken breasts with Italian seasonings, add a jar of sun dried tomatoes, and cook up some GF penne, and it’s a perfect, easy weeknight meal.
Kelly Roenicke
I’m so happy to hear you like it, and I love your additions!
Dana
I tried this recipe and decided to let the sauce sit overnight to develop more flavor. It really didn’t have a lot of flavor even the second day and I added extra garlic. I landed up adding Himalayan sea salt and as you suggested even more pepper flakes and some nutritional yeast. It did help, but I was still expecting so much more flavor. One of your curry recipes is in the crockpot now. Can’t wait to try it!
Shari - Simply Shari's Gluten Free
I’ve use almonds in pesto sauce and loved it. Can’t wait to try your walnut version soon. Thanks!
Kelly
You’re welcome, Shari! I hope you like it!
Sarah@WholeAndHeavenlyOven
Pesto is pretty much my favorite thing ever–Love this combo of spinach and walnuts! Must try very soon! :D
Kelly
I know, pesto is the best, isn’t it! I hope you like this one!
Natalie @ Tastes Lovely
I can’t wait to try this pesto! I’ve never had a spinach based one, so curious to give it a taste. And I love that you can use walnut instead of pine nuts. Pine nuts are so expensive! Beautiful pictures Kelly.
Kelly
Pine nuts are super expensive! It’s crazy. Thanks for the nice comments, Natalie!