Description
Full of the fresh flavors of basil, lemon, garlic, parmesan and spinach, this easy spinach pesto recipe will make your taste buds sing!
Ingredients
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- 1/4 cup toasted pine nuts, pistachios, walnuts or pepitas
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/2 cup parmesan cheese
- 2 cups fresh baby spinach
- 2 cups basil leaves
- 1/2 cup extra virgin olive oil
Instructions
- Place pine nuts, garlic, salt, pepper, lemon juice and parmesan cheese in a food process and pulse until combined, about 15 seconds.
- Add the spinach and basil and pulse again, scraping the sides as needed, until combined, 15-30 seconds. With the motor running, stream in the olive oil through the feed tube of your food processor, until the pesto is smooth and cohesive, about 30 seconds. If you are using a processor or blender that does not have a feed tube simply add the olive oil and process until smooth. Taste and season with another pinch of salt or squeeze of lemon, if needed.
- I generally don’t need to, but if you like a slightly looser pesto, use a couple tablespoons cold water to thin the pesto to your desired consistency.
- Store in an airtight container in the fridge for up to two weeks. Use on pasta, pizza, sandwiches, raw or roasted veggies, salads, grain bowls and beyond!
Notes
Refer to above blog post for ingredient information, expert tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 135
- Sugar: 0.2 g
- Sodium: 137 mg
- Fat: 14.1 g
- Carbohydrates: 1.5 g
- Fiber: 0.6 g
- Protein: 2.2 g
- Cholesterol: 2.9 mg