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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Recipe Information
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)
Instructions
Wash the spinach and basil leaves thoroughly under cold running water. Pat them dry using a clean kitchen towel or a salad spinner.
Peel the garlic cloves and set them aside.
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.
In a food processor or blender, combine the spinach, basil, garlic, toasted pine nuts, and grated Parmesan cheese.
Pulse the ingredients a few times to roughly chop and combine them.
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.
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.
Taste and adjust the seasoning if necessary.
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
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
