Rosemary Walnut Pesto

This is a great alternative to the traditional basil pesto. My kids love it on everything. I spread it on salmon filets or chicken breasts/thighs, and bake them in the oven. Or I even stir some in to brown rice pasta for my boys. There is no wrong way to eat this amazing rosemary pesto. 

What you'll need:

3 cups spinach

1/2 cup walnuts

1 large sprig of rosemary (1/3 cup of rosemary leaves off stem)

2 small cloves garlic

1 tbsp EVOO

1 tbsp lemon juice

1 tbsp water

1 tsp kosher salt

1/2 tsp ground black pepper

In a food processor, blend walnuts and garlic together until it looks like fine crumbles. Next, add in the rosemary removed from the stem. Process until rosemary finely chopped. Then, add in the spinach, lemon juice, water, EVOO, and salt and pepper, and blend until smooth. If pesto is too thick, add in water 1 tbsp at a time until desired consistency.