spinach basil pesto recipe

Written ByJenny Smyth Posted on
spinach basil pesto recipe
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The Best spinach basil pesto recipe

I’m so excited to share this spinach basil pesto recipe with you all. As a busy mom, I’m always on the lookout for easy and healthy meal options that my family will love.

Pesto is one of our favorite sauces, and I’ve experimented with many different variations over the years. But this spinach basil pesto recipe has become a staple in our household – it’s quick to make, packed with nutrients, and tastes amazing on pasta, pizza, or as a dip.

My kids can’t get enough of it, and I love that it’s made with fresh spinach and basil from our garden. The key to making great pesto is in the technique – you want to use the right balance of garlic, lemon juice, and olive oil to bring out the flavors of the herbs.

I’ve tried using jarred pesto in the past, but there’s just no comparison to the taste and texture of homemade. This recipe is perfect for a weeknight dinner or a special occasion – it’s easy to scale up or down depending on your needs.

And the best part? It’s ready in just 10 minutes from start to finish!

I like to make a big batch on the weekends and freeze it for later use – it’s a game-changer for busy weeknights when I need something quick and easy.

Spinach Basil Pesto

Spinach Basil Pesto

4.7 from 1534 votes

This vibrant green pesto combines fresh spinach and basil for a nutritious twist on the classic. It is perfect for tossing with pasta, spreading on sandwiches, or using as a dip.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pesto

2 cups fresh spinach leaves, packed
1 cup fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts or walnuts
2 cloves garlic, peeled
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice (optional)

👨‍🍳Directions

1Place the spinach, basil, Parmesan cheese, pine nuts, and garlic in a food processor.
2Pulse 8 to 10 times until the ingredients are coarsely chopped and the mixture looks like a coarse paste.
3With the food processor running, slowly drizzle in the olive oil through the feed tube.
4Continue processing for about 30 seconds until the pesto is smooth and well combined, scraping down the sides with a spatula as needed.
5Add the salt, pepper, and lemon juice if using, then pulse 2 to 3 times to incorporate.
6Taste and adjust seasoning if desired, then transfer the pesto to an airtight container and refrigerate until ready to use.

🔧Equipment

Food processor or blender
Rubber spatula
Measuring cups and spoons
Airtight container for storage

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 26g💛Saturated Fat: 5g❤️Cholesterol: 10mg🧂Sodium: 480mg🌾Total Carbs: 5g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 8g

📝Notes

For a vegan version, substitute nutritional yeast for Parmesan cheese. Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant for extra depth of flavor. Store leftover pesto in the refrigerator for up to one week or freeze in ice cube trays for longer storage.

Watch Video Of How Spinach Basil Pesto Works

This spinach basil pesto recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or want to impress your guests with a delicious homemade sauce. One of my favorite things about this recipe is that it freezes so well – just scoop it into an ice cube tray and pop it into your freezer for future meals.

When reheating, I like to add it to cooked pasta or vegetables towards the end of cooking time so everything stays nice and warm. You can also serve it as a dip with veggies or crackers – my kids love helping me make little dippers out of pita chips or crostini.

❓ Frequently Asked Questions About Spinach Basil Pesto

Q: What is pesto?

Pesto is a classic Italian sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s traditionally served with pasta or used as a dip.

Q: Can I use dried basil instead of fresh?

While you can use dried basil in a pinch, fresh basil is always preferred in pesto recipes. The flavor and aroma just aren’t the same with dried herbs.

Q: How do I store leftover pesto?

You can store leftover pesto in an airtight container in the fridge for up to 1 week or freeze it for up to 6 months.

Q: Can I make pesto without garlic?

While garlic is a key component of traditional pesto recipes, you can omit it if you’re not a fan. Just be aware that the flavor will be slightly different.

Q: What’s the best way to reheat pesto?

You can reheat pesto by simply warming it up in the microwave or by adding it to cooked pasta or vegetables towards the end of cooking time.

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