Spinach basil pesto

    (443)
    20 min

    This sauce is delicious over pasta or you can add a dollop to soup. If you plan on freezing it, don't add the cheese until you're ready to serve it. I freeze it in an ice cube trays and just defrost as many cubes as I need each time.


    350 people made this

    Ingredients
    Makes: 12 frozen cubes pesto

    • 50g fresh spinach leaves
    • 30g fresh basil leaves
    • 70g toasted pine nuts
    • 40g grated Parmesan cheese
    • 4 cloves garlic, peeled and quartered
    • 3/4 teaspoon coarse salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon lemon zest
    • 120ml extra-virgin olive oil

    Method
    Prep:20min  ›  Ready in:20min 

    1. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

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    Reviews & ratings
    Average global rating:
    (443)

    Reviews in English (310)

    by
    174

    How delicious! I have never made pesto sauce before, so this was my first attempt and it was exquisite! Finding at the last minute that I did not have pine nuts, I looked up on the internet to find a suitable substitute, and finding almonds were appropriate (and I had them) I used almonds. They cut up beautifully in the food processor and I have some left over which I am going to freeze for another treat some summer evening! I highly recommend it!  -  11 Aug 2009  (Review from Allrecipes US | Canada)

    by
    147

    This was fantastic! This was my first attempt at homemade pesto, and I will never be buying that nasty stuff in jar again. It is so fresh and all the flavors come together beautifully. I used 3 cloves of garlic because of previous reviews, but I don't think the extra clove would have been too much. I guess it depends on the strength of your garlic. I also used fresh parmesan, which I think is crucial to the taste of the pesto. I served it with gnocchi and shrimp. I don't have ice cube trays, so I divided the leftovers into little pesto "cookies" on waxed paper, put them in the freezer and then wrapped the frozen pesto in plastic wrap and then put them in a freezer bag.  -  10 Mar 2010  (Review from Allrecipes US | Canada)

    by
    88

    really easy and yummy - substituted frozen spinach and basil and still turned out great!  -  09 Oct 2009  (Review from Allrecipes US | Canada)

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