-
Add your walnut to a dry skillet and toast for a few minutes on medium heat until fragrant. Let cool.
-
Add your spinach, garlic, salt, pepper, walnuts and cheese to a food processor and blend well.
-
Slowly add your olive oil as the food processor is working.
-
Scoop your pesto out into a container.
-
In a large pan, add your shrimp and spaghetti squash and a few tablespoons of your pesto.
-
Mix well and sauté for a few minutes so everything is heated through and incorporated.
-
Serve immediately. Garnish with fresh grated cheese if desired.
-
Store pesto in an airtight container in the refrigerator.
-
Can use on vegetables, pasta, rice, chicken, fish or sandwiches.