Heart Healthy with Hy-Vee

Hy-Vee dietitian Nicole Johnson

Hy-Vee dietitian Nicole Johnson visits us to discuss heart healthy foods and prepares the following recipe.

Basil-Spinach Pesto with Walnuts

1/3 cup Hy-Vee walnuts, finely chopped

1 cup packed basil leaves (about 2 oz)

1 cup packed spinach leaves (about 2 oz)

1 tsp. minced garlic

1/2 tsp. Hy-Vee kosher sea salt

2/3 cups Hy-Vee Select extra-virgin olive oil


In a food processor, combine basil, spinach, walnuts, parmesan, garlic and salt

Cover and pulse until coarsely chopped

Add oil and process until thoroughly combined

Serve over warm pasta or use it as a pizza sauce or even as a sauce on sandwiches

Store in the refrigerator for up to one week or in the freezer for up to one month

Thaw frozen pesto in refrigerator overnight

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