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.
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!
Equipment
- Food processor
- Measuring spoons and cups
- Spatula
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!
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