After a few months of making pesto I’ve come to appreciate pesto as a deeply versatile condiment.
These days there’s always a jar of pesto in my fridge, it’s excellent for quick meals and equally amazing for sprucing up drab dinners.
Besides trying to master making traditional pesto, I’ve also been having fun experimenting with trying with a variety of ingredients.
Recently I tried spinach and parsley with walnuts…

In a food processor mix spinach, parsley, walnuts, sun-dried tomatoes and garlic.

While food processor is running, add olive oil, a splash of lemon juice until a desired consistency is reached.
Add salt and pepper to taste.

Viola! that’s it – we have pesto and dinner.
It’ll keep for up to a week in the fridge, and longer in the freezer.