basil and spinach pesto recipe

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

I’ve always been fascinated by the simplicity and elegance of traditional Italian cuisine, and one of my favorite dishes to make at home is basil and spinach pesto. This classic recipe has been a staple in Italian kitchens for centuries, and its origins date back to the Liguria region where it was first made by peasants as a way to preserve fresh herbs during the winter months.

The original recipe used just basil leaves, but over time it was adapted to include other leafy greens like spinach, which adds a slightly sweeter flavor and more nutrients. When I first started making this dish, I was blown away by the depth of flavor that the combination of basil and spinach provided – it’s like a symphony of tastes on your tongue!

My kids love helping me make it, too – they get to blend the ingredients in the blender and watch as the sauce transforms into a vibrant green paste. We like to serve it with pasta, but it’s also amazing as a dip for veggies or as a sauce for pizza night.

Basil and Spinach Pesto

Basil and Spinach Pesto

4.7 from 1758 votes

A vibrant twist on classic pesto, this recipe combines fresh basil with nutrient-rich spinach for a brighter flavor and color. It is perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pesto

2 cups fresh basil leaves, packed
2 cups fresh spinach 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

👨‍🍳Directions

1Place the basil, spinach, 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 chunky paste.
3With the food processor running, slowly drizzle in the olive oil through the feed tube.
4Continue processing for 30 to 45 seconds until the pesto is smooth and well combined, scraping down the sides of the bowl with a rubber spatula as needed.
5Add the salt and black pepper, then pulse 2 to 3 times to incorporate.
6Taste and adjust seasoning if desired.
7Transfer the pesto to a small bowl and serve immediately or store in an airtight container in the refrigerator for up to one week.

🔧Equipment

Food processor or blender
Rubber spatula
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 26g💛Saturated Fat: 5g❤️Cholesterol: 10mg🧂Sodium: 420mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 7g

📝Notes

For a nut-free version, substitute sunflower seeds or pumpkin seeds for the pine nuts. Toast the nuts or seeds in a dry skillet over medium heat for 3 to 4 minutes, shaking frequently, until fragrant and lightly golden, to deepen the flavor.

Watch Video Of How Basil and Spinach Pesto Works

To store leftover pesto, transfer it to a glass jar and cover the surface with a thin layer of olive oil before sealing. This keeps it from turning brown and helps it stay fresh in the fridge for up to a week. For longer storage, freeze the pesto in ice cube trays as I mentioned, then pop out cubes as needed.

When reheating, just thaw a cube at room temperature or toss it directly into hot pasta. The heat will melt it right in. This pesto is perfect for any occasion because it is so easy to make and works with so many dishes.

I serve it at family gatherings with a big bowl of pasta or as a dip for crusty bread. It also makes a great spread for sandwiches at picnics or a quick sauce for grilled vegetables at cookouts. Everyone loves the fresh flavor, and it always gets compliments.

I keep a batch in my fridge all the time because it makes weeknight dinners feel special without extra effort.

❓ Frequently Asked Questions About Basil and Spinach Pesto

Q: What is pesto made of?

Pesto is typically made from a combination of fresh basil leaves, garlic, pine nuts (or walnuts), Parmesan cheese, and olive oil. You can also add other ingredients like spinach or kale to give it a boost of nutrients.

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