Spinach Pesto Sauce Super Easy and Tasty
Brighten up your meals with this Spinach Pesto Sauce, a super easy and tasty recipe that’s ready in just 10 minutes! Packed with fresh spinach and basil, this no-cook sauce is a nutrient-rich twist on traditional pesto. Parmesan cheese, toasty pine nuts (or walnuts), zesty lemon juice, and aromatic garlic come together in a silky blend, made even more luscious with extra virgin olive oil. Perfect for tossing with pasta, drizzling over roasted veggies, or spreading on sandwiches, this vibrant green pesto is as versatile as it is delicious. Plus, its simple preparation makes it a go-to for busy weeknights or meal prepping. Store it in the fridge for up to 5 days and enjoy gourmet flavor in every bite!
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Recipe Information
Ingredients
- 4 cups Fresh spinach leaves
- 1 cup Fresh basil leaves
- 1 cup Parmesan cheese, grated
- 1 cup Pine nuts or walnuts
- 2 whole Garlic cloves
- 0.5 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Water (optional, for thinning)
Instructions
Rinse the spinach and basil leaves thoroughly under cold water and pat them dry using a clean kitchen towel or paper towels.
Peel the garlic cloves and set them aside.
Toast the pine nuts or walnuts in a dry pan over medium heat for 2-3 minutes, stirring frequently until they are golden and aromatic. Allow them to cool briefly.
In a food processor or blender, combine the spinach, basil leaves, toasted nuts, grated Parmesan cheese, and garlic cloves.
Pulse the mixture a few times to break it down into smaller pieces.
With the food processor running, slowly drizzle in the olive oil. Stop occasionally to scrape down the sides of the processor to ensure everything is evenly combined.
Add the lemon juice, salt, and pepper. Blend until the pesto reaches a smooth consistency. If the sauce is too thick, add 1-2 tablespoons of water and blend again until the desired consistency is achieved.
Taste the spinach pesto and adjust the seasoning with additional salt, pepper, or lemon juice, if needed.
Transfer the pesto to a clean jar or airtight container. It can be used immediately or stored in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1008 mg | 78% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1247 mg | 27% | |
*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.
