Description
Fresh, vibrant spinach basil pesto made with spinach, basil, garlic, pine nuts, Parmesan, olive oil, and lemon juice. A quick 10-minute homemade green sauce perfect for pasta, sandwiches, and more.
Ingredients
Scale
- 2 cups fresh baby spinach (packed)
- 1 cup fresh basil leaves (packed)
- 1/3 cup pine nuts (lightly toasted)
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and dry spinach and basil leaves.
- Toast pine nuts in a dry pan until lightly golden.
- Add spinach, basil, garlic, and pine nuts to a food processor and pulse.
- Add Parmesan cheese and blend again.
- Slowly drizzle olive oil while blending until smooth.
- Add lemon juice, salt, and pepper and blend again.
- Taste and adjust seasoning if needed.
Notes
You can substitute pine nuts with walnuts or almonds. Store pesto in an airtight jar in the fridge for up to 5 days or freeze in ice cube trays. Add a layer of olive oil on top to preserve color.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg