I love making this spinach basil pesto because it instantly adds freshness and bold flavor to my meals. The combination of leafy greens, fragrant basil, garlic, and olive oil creates a smooth, vibrant sauce that feels both comforting and light. Every time I prepare it, I feel like I am bringing a little Italian-inspired magic into my kitchen with very little effort.
Why You’ll Love This Recipe
I enjoy this recipe because it is quick to prepare and doesn’t require any complicated steps. I like how the flavors are bright, fresh, and perfectly balanced. The beautiful green color always makes my dishes look more appetizing, and I appreciate how versatile this pesto is since I can use it in many different meals throughout the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups fresh spinach, packed
1 cup fresh basil leaves, packed
¼ cup pine nuts, toasted
2 cloves garlic, minced
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
Salt, to taste
Pepper, to taste
Directions
I begin by rinsing the spinach and basil under cold water and drying them thoroughly.
I toast the pine nuts in a small skillet over medium heat for about 3 to 5 minutes, stirring often until lightly golden.
I place the spinach, basil, toasted pine nuts, garlic, and Parmesan cheese into a food processor and pulse until finely chopped.
While the processor is running, I slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
I taste the pesto and season it with salt and pepper until it suits my preference.
I transfer the pesto to a bowl and serve it immediately or store it for later use.
Servings And Timing
I usually get about 8 servings from this recipe, with each serving being around 2 tablespoons.
Prep time is approximately 10 minutes, cook time is about 5 minutes, and the total time comes to roughly 15 minutes.
Variations
I sometimes replace pine nuts with walnuts or almonds for a slightly different flavor.
I like adding lemon juice for extra brightness or red pepper flakes when I want a bit of heat.
When I want a dairy-free option, I swap the Parmesan cheese for nutritional yeast.
Storage/Reheating
I store leftover pesto in an airtight container in the refrigerator for up to one week. I usually pour a thin layer of olive oil over the top to help preserve its color. When I’m ready to use it, I gently mix it into warm pasta or vegetables without reheating it directly.
FAQs
What Is Spinach Basil Pesto?
I consider spinach basil pesto a fresh green sauce made with spinach, basil, garlic, nuts, cheese, and olive oil. I like how the spinach adds nutrition while keeping the classic pesto taste.
How Do I Use Spinach Basil Pesto?
I use it as a pasta sauce, sandwich spread, or dip for vegetables. I also enjoy spooning it over grilled chicken, fish, or roasted vegetables.
Can I Make Spinach Basil Pesto Ahead Of Time?
I often prepare this pesto in advance and store it in the fridge. It stays fresh and flavorful for several days when stored properly.
Can I Freeze This Pesto?
I like freezing pesto in ice cube trays so I can use small portions whenever I need them. Once frozen, I transfer the cubes to a freezer-safe bag.
How Do I Keep My Pesto Bright Green?
I usually add a little lemon juice and cover the surface with olive oil before storing it. This helps keep the color fresh and vibrant.
Conclusion
I love this spinach basil pesto because it is simple, flavorful, and endlessly versatile. It helps me turn everyday meals into something special with minimal effort. Whenever I make it, I know I have a delicious sauce ready to enhance whatever I am cooking.
This easy spinach basil pesto is a vibrant, flavorful green sauce made with fresh spinach, basil, toasted pine nuts, Parmesan, garlic, and olive oil. Perfect for pastas, sandwiches, or grilled dishes, it’s a versatile and quick way to elevate your meals.
Total Time:15 minutes
Yield:8 servings
Ingredients
2 cups fresh spinach, packed
1 cup fresh basil leaves, packed
1/4 cup pine nuts, toasted
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt, to taste
Pepper, to taste
Instructions
Rinse spinach and basil under cold water and dry thoroughly.
Toast pine nuts in a skillet over medium heat for 3–5 minutes until lightly golden.
Place spinach, basil, toasted pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy.
Season with salt and pepper to taste. Adjust as needed.
Transfer pesto to a bowl and serve immediately or store for later use.
Notes
Swap pine nuts for walnuts or almonds for variation.
Add lemon juice for brightness or red pepper flakes for heat.
Use nutritional yeast for a dairy-free alternative to Parmesan.
Store with a layer of olive oil to preserve freshness.
