From April/May 2014 issue
Makes about 1 cup


  • 2 cups baby spinach
  • 1 cup fresh Italian parsley
  • 2/3 cup walnuts, toasted
  • 2 garlic cloves
  • 1/2 tsp sea salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 TBSP water


  1. Place the spinach, parsley, walnuts, garlic, and salt in a food processor fitted with the steel blade. Process until finely chopped.
  2. Add the lemon juice, olive oil, and water. Process until the pesto is thick and smooth.
  3. Store in an airtight

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