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Spinach Basil Pesto

4

20 min

Spinach Basil Pesto

Spinach Basil Pesto Photo 1

Time

20 min

Serving

24 persons

Calories

67

Rating

4.00★ (581)

Cuisine

Author: Victoria Buriak
This spinach pesto sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add them to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing.

Ingredients

  • ½ cups baby spinach leaves: 1 piece
  • basil leaves: 0.75 cup (fresh)
  • pine nuts: 0.5 cup (toasted)
  • Parmesan cheese: 0.5 cup (grated)
  • extra-virgin olive oil: 0.5 cup (divided)
  • garlic, peeled and quartered: 4 clove
  • lemon juice: 1 Tbsp (fresh)
  • kosher salt: 0.75 tsp
  • lemon zest: 0.5 tsp
  • black pepper: 0.5 tsp (freshly ground)

Metric Conversion

Stages of cooking

Spinach Basil Pesto Photo 2 1
Spinach Basil Pesto Photo 3 2
Spinach Basil Pesto Photo 4 3
  1. Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Dotdash Meredith Food Studios
    Spinach Basil Pesto Photo 2
  2. Drizzle remaining olive oil into the mixture while processing until smooth. Dotdash Meredith Food Studios
    Spinach Basil Pesto Photo 3
  3. Enjoy! DOTDASH MEREDITH FOOD STUDIOS 
    Spinach Basil Pesto Photo 4

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