In just 5 minutes and using just a few ingredients, a versatile spinach basil pesto will be ready. It pairs well with many ingredients and recipes!
Original post: November 2010 | Updated: September 2019
I remember the first time I made my own spinach basil pesto. I was blown away by how easy it is to throw together. I’m talking FIVE minutes and just a few ingredients and a magical, delicious green sauce is born.
And this super pretty, super green sauce tastes great on literally everything. We’ll get into that more later, but for now promise me that you’ll add this to your to-make list this week!
HOW TO MAKE SPINACH BASIL PESTO
Place the following ingredients in the bowl of a food processor:
1 cup fresh basil leaves
1 cup fresh spinach leaves
3 cloves raw garlic, chopped
1/4 cup pine nuts
Pulse until coarsely chopped.
With the food processor running, gradually 1/2 cup of olive oil and process until smooth.
Transfer the pesto to a bowl and stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper.
RECIPE NOTES: SPINACH BASIL PESTO
Replace basil with 1 cup fresh parsley, 2 tablespoons fresh rosemary leaves and 2 tablespoons fresh thyme.
Substitute finely chopped walnuts for pine nuts.
Add a squirt or two of lemon juice for an added touch of freshness.
For those of you with nut allergies, replace the nuts in the recipe with 3 tablespoons grated Pecorino Romano cheese!
HOW LONG DOES PESTO LAST
Homemade pesto will last for 5-7 days when stored in an air-tight container in the refrigerator.
CAN YOU FREEZE PESTO
One of the things I love about pesto is that it freezes great! Pour it into an ice cube tray and freeze until sold. Place the cubes into resealable bags and freeze for up to 6 months. It can also be frozen when store in a glass jar for up to 9 months.
USES FOR SPINACH BASIL PESTO
Probably my FAVORITE thing about pesto is that it is so versatile! It goes well with so many different foods. Here are a few ideas to get you started:
Use it as a spread on your next sandwich or wrap.
Toss a few tablespoons of it with your next batch of pasta.
Mix it into your next batch of vegetables!
Use it in place of pizza sauce.
Mix it into your breakfast eggs!
Mix it into rice for a fun side dish!
Make this Sun-dried Tomato and Pesto Dip from Fork in the Kitchen.
IS PESTO KETO
Three tablespoons of traditional pesto contain approximately 2.2 grams of carbohydrates, so keep this in mind when considering whether or not it fits into the keto diet plan.
IS PESTO GLUTEN FREE
Yes! Pesto is a naturally gluten-free food and it is easily adaptable for people with food allergies.
CAN DOGS EAT PESTO
Only feed your dog a version of pesto that contains pine nuts as opposed to walnuts since walnuts are toxic to dogs. Also, avoid pesto with garlic and too much salt!
OTHER QUICK AND EASY HOMEMADE SAUCES!
I’m obsessed with making savory homemade sauces! Down with store bought! Here are a handful of my favorites that you are sure to fall in love with. These all make for great gifts, too!
Enchilada Sauce is more delicious than anything you can buy at the store and it is super easy to make. It only requires a handful of ingredients and is done in 15 minutes, with perfect flavor and consistency.
Alfredo Sauce is super easy to make and it’s done in under 10 minutes.
Arby’s Sauce – A copycat recipe of the famous Arby’s Sauce that makes sandwiches sing! This zingy flavorful BBQ style sauce is so delicious
Pizza Sauce – This homemade pizza sauce takes less than 25 minutes to make!
Pasta Sauce – Spaghetti Sauce is super easy, meaty and hearty when made in an Instant Pot. It is flavorful and quick to prepare, but tastes like is has simmered on the stove all day.
Taco Sauce – Make your own taco sauce to use in a variety of Mexican dishes, such as tacos, burritos and taco salads. Ditch the store-bought version so you know EXACTLY what goes inside!
Spinach Basil Pesto Recipe
- 1 cup basil leaves fresh
- 1 cup spinach fresh
- 3 cloves garlic chopped
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese grated
- 1/2 tsp sea salt
- 1/2 black pepper or to taste
- Place basil, spinach, garlic and pine nuts into a food processor and pulse until coarsely chopped. With food processor running, gradually add olive oil and process until smooth.
- Transfer to a bowl and stir in Parmesan cheese. Season with salt and black pepper. Refrigerate until ready to serve.
- Replace basil with 1 cup fresh parsley, 2 tablespoons fresh rosemary leaves and 2 tablespoons fresh thyme.
- Substitute finely chopped walnuts for pine nuts.
- Add a squirt or two of lemon juice for an added touch of freshness.
- For those of you with nut allergies, replace the nuts in the recipe with 3 tablespoons grated Pecorino Romano cheese!