This vibrant and nutritious twist on the classic pesto infuses the bold flavors of basil and the earthy goodness of spinach. With just a handful of simple ingredients, you can create a versatile sauce that elevates any dish. From drizzling over this Pesto Pasta with Roasted Tomatoes and Crispy Chickpeas to smearing on sandwiches or as a dip for vegetables, this Spinach Basil Pesto will become your go-to condiment for adding a burst of herbal delight to your meals.
This post may contain affiliate links. If you shop from one of our links, we may earn a commission.
INGREDIENTS
- 1 cup basil, stems removed
- 1 cup baby spinach
- ⅓ cup pine nuts, toasted
- 3 cloves garlic, roughly chopped
- ½ cup parmesan, grated
- ¼ tsp salt, plus more to taste
- ⅛ tsp black pepper, freshly ground, plus more to taste
- ½ cup olive oil
SUGGESTED EQUIPMENT:
● Measuring cups
● Food processor
● Stainless steel pots and pans
INSTRUCTIONS
Combine the basil, spinach, and pine nuts in a food processor and process until minced.
Add the garlic, parmesan, salt, and pepper to the food processor and process until all ingredients are incorporated.
With the food processor on low, slowly drizzle in the olive oil, stopping to scrape down the sides as needed (with the processor turned off).
Add additional salt and pepper to taste, if desired.
Spinach Basil Pesto
Ingredients
- 1 cup basil, stems removed
- 1 cup baby spinach
- ⅓ cup pine nuts, toasted
- 3 cloves garlic, roughly chopped
- ½ cup parmesan, grated
- ¼ tsp salt, plus more to taste
- ⅛ tsp black pepper, freshly ground, plus more to taste
- ½ cup olive oil
Instructions
- Combine the basil, spinach, and pine nuts in a food processor and process until minced.
- Add the garlic, parmesan, salt, and pepper to the food processor and process until all ingredients are incorporated.
- With the food processor on low, slowly drizzle in the olive oil, stopping to scrape down the sides as needed (with the processor turned off).
- Add additional salt and pepper to taste, if desired.
Notes
- You can sub walnuts for the pine nuts here, if that’s what you have available. I have used both, and both are delicious!
- To toast the pine nuts simply place a dry pan over medium heat, sprinkle the nuts in, and give it an occasional shake so they don’t darken too much. Once you start to smell them (a delicious warm, nutty scent), take them off the heat.
SERVE WITH: Pasta, like this Pesto Pasta with Roasted Tomatoes and Crispy Chickpeas or a pasta salad / Pizza / As a dip for vegetables /
Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether
One response to “Spinach Basil Pesto”
[…] of basil my container garden blessed me with. And now that summer is upon us once again, this pesto and roasted tomato pizza is a go-to Friday night dinner. With the complementary textures of crisp […]