Spinach Pesto Recipe
Introducing a fresh spin on pesto—meet spinach pesto! It's a delightful twist on the classic basil version, boasting a similar taste profile but with a milder flavor kick. Plus, it's a fantastic way to sneak some extra veggies into your meals. Swap it in for basil pesto in any recipe you fancy!
Equipment
- Food processor or blender
- Ice cube tray (if you plan to freeze the pesto)
- Spoon or spatula
Ingredients
- 3 cups Fresh spinach packed
- ¼ cup Fresh basil packed
- 2 cloves Garlic
- ½ cup Pine nuts or swap with walnuts, almonds, or pistachios
- ¼ cup Shredded Parmesan cheese
- ½ cup Extra virgin Olive oil
- 1 tbsp Lemon juice
- ½ tsp Kosher salt
- ½ tsp Black pepper
Instructions
- Put everything in a blender or food processor.
- Blend until it looks like a thick paste.
- If you want it thinner, add more olive oil a little at a time.
- Taste it and add salt and pepper if you want.
- That's all! In 5 minutes, you've made yummy spinach basil pesto!
- Keep it in a closed container in the fridge for up to a week.
Notes
- This recipe makes about 2 cups of spinach pesto.
- If you want to keep the pesto bright green, you can blanch the basil before blending!
- Get a big bowl of cold water with ice cubes to do this. Then, boil some water in a pot. Put the spinach leaves in the boiling water for 15 seconds, then quickly move them to the icy water. After about 10 seconds, take them out, squeeze out extra water, and pat them dry.