Spinach Basil Pesto
Brighten up your meals with this vibrant and flavorful Spinach Basil Pesto, a fresh twist on the classic recipe that’s as nutritious as it is delicious. Made with a perfect balance of peppery spinach, aromatic basil, and toasted pine nuts, this no-cook pesto comes together in just 10 minutes. It's blended with creamy Parmesan, zingy lemon juice, and a drizzle of extra virgin olive oil to create a silky, herbaceous sauce that’s bursting with flavor. Whether tossed with pasta, spread on sandwiches, or drizzled over roasted veggies, this versatile pesto is a must-have for quick weeknight meals and gourmet-inspired dishes. Plus, it’s easy to make ahead for meal prep, storing beautifully in the fridge or freezer. Add a burst of color and flavor to your table with this simple yet indulgent homemade pesto recipe!
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Ingredients
- 2 cups Fresh spinach leaves
- 1 cup Fresh basil leaves
- 2 whole Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese
- 0.33 cup Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1-2 tablespoons Water (optional)
Directions
Step 1
Wash the spinach and basil leaves thoroughly under cold running water. Pat them dry using a clean kitchen towel or a salad spinner.
Step 2
Peel the garlic cloves and set them aside.
Step 3
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, for 3-4 minutes or until golden brown. Remove from heat and let cool.
Step 4
In a food processor or blender, combine the spinach, basil, garlic, toasted pine nuts, and grated Parmesan cheese.
Step 5
Pulse the ingredients a few times to roughly chop and combine them.
Step 6
While the processor is running, slowly drizzle in the extra virgin olive oil. Scrape down the sides of the bowl as needed to ensure everything blends evenly.
Step 7
Add the lemon juice, salt, and black pepper. Blend until smooth and creamy. If the pesto seems too thick, add 1-2 tablespoons of water to reach your desired consistency.
Step 8
Taste and adjust the seasoning if necessary.
Step 9
Transfer the pesto to an airtight container and refrigerate until ready to use. It can be stored in the fridge for up to 5 days or frozen for longer storage.
Nutrition Facts
| Serving size | (248.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1050.2 |
| Total Fat 109.3g | 0% |
| Saturated Fat 20.2g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 40mg | 0% |
| Sodium 1894.1mg | 0% |
| Total Carbohydrate 9.9g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 1.7g | |
| Protein 23.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 524.4mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 534.8mg | 0% |
Source of Calories