If you have a busy life and can’t afford much time to cook, a spinach pesto recipe could be your lifesaver and a good friend to your kids. The good news is that this spinach pesto recipe couldn’t be more beginner friendly. Just put all the ingredients into a food processor, cover your ears, and 10 minutes later you’ll be looking for a way to store the leftovers. It goes well with pretty much anything. Let’s take a look.
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Ingredients
- Baby spinach — 2 cups.
- Fresh basil — ¾ cup.
- Olive oil — 1 tbsp.
- Garlic — 2 cloves, chopped.
- Parmesan cheese — ½ cup, grated.
- Pine nuts — ⅓ cup, toasted.
- Salt — to taste.
- Lemon juice — 1 tbsp., optional.
- Lemon zest — ⅓ cup, optional.
Instructions
- Make sure you clean the baby spinach well, removing any dirt and the stems.
- Blend the garlic and cheese well.
- Then, add the spinach and start blending, until the leaves are finely chopped.
- Toast the pine nuts on low heat for 10 minutes, and add them to the food processor, with salt.
- Pour olive oil into the mixture without stopping the food processor.
- Finally, add the basil.
- Process until the spinach pesto reaches the desired consistency.
Substitutes
- Canola oil — Canola works as a great substitute for olive oil if you are short or undecided on the latter.
- Fresh parsley — Short on fresh basil? If you’re looking for a substitute, try fresh parsley.
Variations
- Lemon juice and lemon zest — If you feel like something is lacking in this spinach pesto recipe, try adding a bit of lemon juice and lemon zest to the ingredients in the processor.
- Red peppers — Although it is not a must, I strongly recommend using red peppers in this spinach pesto recipe. Jalapenos are great too!
Equipment
- Food processor.
- Measuring spoons and cups.
- Spatula.
Storage
- You can safely store the leftovers in an airtight glass jar for up to 4 days.
Tips
- Make ahead — One of the good things about this spinach pesto recipe is that you can make it ahead of time and store it.
- Dilute it — If you found yourself going overboard with the olive oil, just dilute it by pouring a splash of water into the processor.
Spinach Pesto Recipe
Make the best spinach pesto ever with this simple recipe! You won't be able to resist!
Ingredients
- 2 cups baby spinach
- ¾ cup fresh basil
- 1 tbsp. olive oil
- 2 cloves garlic chopped
- ½ cup parmesan cheese grated
- ⅓ cup pine nuts toasted
- Salt to taste
- 1 tbsp. lemon juice optional
- ⅓ cup lemon zest optional
Instructions
- Make sure you clean the baby spinach well, removing any dirt and the stems.
- Blend the garlic and cheese well.
- Then, add the spinach and start blending, until the leaves are finely chopped.
- Toast the pine nuts on low heat for 10 minutes, and add them to the food processor, with salt.
- Pour olive oil into the mixture without stopping the food processor.
- Finally, add the basil.
- Process until the spinach pesto reaches the desired consistency.
Video
Notes
- Make ahead — One of the good things about this spinach pesto recipe is that you can make it ahead of time and store it.
- Dilute it — If you found yourself going overboard with the olive oil, just dilute it by pouring a splash of water into the processor.
Nutrition
Nutrition Facts
Spinach Pesto Recipe
Amount per Serving
Calories
94
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Cholesterol
6
mg
2
%
Sodium
187
mg
8
%
Potassium
133
mg
4
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
1176
IU
24
%
Vitamin C
12
mg
15
%
Calcium
125
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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