Spinach and Herb Pesto

Spinach and Herb Pesto

Makes about 1 cup.

1½ cups finely chopped spinach

1½ cups chopped parsley

2 Tbsp lemon juice, about half a lemon

1 jalapeño or serrano pepper, seeded and finely chopped (use more if you enjoy heat)

1 tsp finely minced garlic, about 1½ cloves

2 anchovies, rinsed and finely chopped

¼ cup chopped walnuts

½ cup plus 2 Tbsp mild vegetable oil, such as grapeseed oil, plus more for serving


Combine all the ingredients in a small bowl and mix well. Alternatively, toss everything but the nuts into a food processor and purée until smooth, scraping down the sides of the bowl with a spatula. Add the chopped nuts. Taste and season with additional salt or lemon, as desired. Drizzle with additional oil just before serving.


Photo: Deb Garlick

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