Basil and Spinach Summer Pesto

    Basil and Spinach Summer Pesto

    (23)
    3saves
    10min


    22 people made this

    About this recipe: If you have an abundance of fresh herbs in your garden or windowbox - try this flavourful herb and spinach pesto. Use it to top a barbecued steak, or spread on top of garlic bread or simply add to hot pasta. This pesto will keep stored in an airtight container in the fridge for up to one week. It can also be frozen for up to one month.

    Ingredients
    Serves: 12 

    • 2 garlic cloves, minced
    • 40g fresh basil leaves
    • 60g fresh flat-leaf parsley leaves
    • 30g fresh spinach leaves
    • 50g chopped fresh oregano
    • 70g toasted pine nuts
    • 40g grated Parmesan cheese
    • 1 pinch salt and freshly ground black pepper to taste
    • 180ml olive oil

    Method
    Prep:10min  ›  Ready in:10min 

    1. Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper and olive oil in a food processor until smooth.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (22)

    by
    34

    Loved it! I too subbed because of what I had available. Used several types of basil, more parsley, and the spinach. I used half toasted pine nuts, half toasted sunflower seeds. I thought the oil amount was pretty spot on. With all my pestos I add a pinch of red pepper flake for some heat, and juice from half a lemon to help prevent oxidation and add a little freshness. If you are storing the pesto for a while, it also helps to float about a teaspoon of evoo on the surface to prevent discoloration. We had this over our grilled shrimp and some rigatoni pasta.  -  07 Sep 2009  (Review from Allrecipes US | Canada)

    by
    20

    Enjoyed this recipe! Of course made a few changes to compensate for what was available in our garden. Had to omit the oregano because ours chose not to grow this year, however, we did have several flavors of basil and parsley, so adjusted those to make up the difference. Loved the addition of the spinach to this pesto. It helped to blend all the flavors together, and in no way lent an unpleasant taste at all. In fact for me, it made the dish much more enjoyable by helping ease back on the basil, which can sometimes be a bit overpowering in pesto. We also chose to use walnuts, instead of the more traditional pine nuts, and found them to work well with the fresh ingredients from our garden. Some cold pressed extra virgin olive oil and 3 or 4 cloves of fresh garlic were all that we used. No cheese for dietary reasons. Served over spelt pasta and chicken....WOW, what a meal!!! I think this recipe deserves 4.5 stars, but no rating for that. Reason: I think some of the measurements are just a bit off. We used more garlic...could be taste specific, but I don't think so. Also if substituting walnuts for pine nuts, be prepared to use more like 1 1/2 cups. Olive oil, more like 1 - 1 1/2 cups. Fresh ingredients can be more variable to work with than dried or canned or boxed, so be prepared to add a little here and there. Will be keeping this one in the recipe box to make over and over again!!  -  23 Aug 2009  (Review from Allrecipes US | Canada)

    by
    15

    SOOOOOO good! Everytime I watch Free Willy 2 I make this to share with friends...just like in the movie when Randolph (August Shellenberg) and Jesse make Pesto to cheer up thier sick killer whale friend (Keiko)!!  -  13 Aug 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate