Spinach basil pesto

Spinach basil pesto


341 people made this

About this recipe: 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.


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

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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