Spinach Walnut Pesto with Whole Wheat Fettuccine


Leafy greens like spinach, kale, and Swiss chard are some of the best foods that you can eat to improve your health. They are low in calories and packed full of vitamins, minerals, antioxidants, and fibre. Despite the many benefits associated with eating vegetables like leafy greens, many Canadian’s tend to fall short of their recommended number of servings per day. One of the easiest ways to incorporate more greens into your diet is by blending them into foods such as baked goods, soups, and sauces – like pesto.

This spinach walnut pesto has a milder flavour than a basil pesto, so you may need to add more pepper or garlic to get it to the right taste for you. If you like the flavour of walnuts you could try using walnut oil instead of olive oil.


Spinach Walnut Pesto with Whole Wheat Fettuccine

Makes ~4 servings


2 cups fresh spinach leaves, washed and patted/spun dry
1/2 cup fresh basil
1/2 cup walnuts, toasted
1/4 cup Parmesan cheese, grated
3 garlic cloves, minced
2 tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper
12 oz (375 g) whole wheat fettuccine
  1. Bring a large pot of water to a rolling boil. Add pasta, stirring to separate strands.
  2. Boil the pasta uncovered, stirring occasionally for about 8 to 10 minutes or until pasta is al dente.

* You will need to stir the fettuccine occasionally to prevent it from clumping together or sticking to bottom of pot.

  1. Place all ingredients into food processor and process to a fine paste.
  2. Taste and adjust seasonings as per preference.


  1. Mix pesto with pasta and top with additional Parmesan cheese and black pepper as desired.
  2. Serve hot with a green salad or fresh tomatoes



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