Spinach Basil Pesto is a fresh, vibrant, bold sauce that tastes nutty, slightly herb-y, and slightly grassy. This versatile sauce is not only packed with nutrients but also incredibly easy to make. Adapted from the wonderful author and Syndicated Columnist Diane Rossen Worthingon’s recipe in her cookbook “A Taste of Summer” it’s one of my all-time favorite sauces. Why? Because adding spinach to traditional basil pesto gives it a milder flavor, smoother texture, and more vibrant green color.
Table of Contents
- Spinach Basil Pesto – My All-Time Favorite!
- What is Pesto?
- Spinach and Basil Pesto Ingredients
- Variations and Substitutions
- How to Make Pesto with Spinach and Basil
- How to serve Spinach Pesto
- How to store this Spinach Pesto Recipe
- Basil and Spinach Pesto FAQs
- More Favorite Pesto Recipes
- Spinach Basil Pesto Recipe
Spinach Basil Pesto – My All-Time Favorite!
I have loved the bright, herby, rich Italian sauce called pesto for many years. I particularly love this pesto recipe because the baby spinach gives it a vibrant green color and a slightly milder flavor. And, not only is it delicious, it’s super versatile and can be used in many ways. A great way to prepare a quick and easy dinner is to simply toss it with cooked angel hair pasta (with a bit of pasta water added) and top with grated Parmesan cheese. Plus, it’s fresh flavors are also a wonderful addition to a pizza, or on crostini with goat cheese and cherry tomatoes.
What is Pesto?
Pesto is a traditional Italian sauce originating from the Liguria region. The classic version is made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. The ingredients are blended together to create a vibrant green sauce with a rich, herbaceous flavor.
Spinach and Basil Pesto Ingredients
You only need 8 simple ingredients to make this impressive basil spinach pesto recipe, all of which should be available at your local grocery store (quantities are provided in the recipe card below):
- Fresh garlic cloves
- Fresh basil
- Fresh baby spinach
- Italian parsley
- Pine nuts
- Extra virgin olive oil
- Parmesan cheese
- Kosher salt
Variations and Substitutions
While this easy spinach pesto recipe is delicious as is, here are a few ways to modify to suit your tastes:
- Use shallots instead of raw garlic.
- Substitute walnuts for the pine nuts.
- Use Pecorino Romano cheese in place of the Parmesan cheese.
- For a bit of tang, add some lemon zest.
How to Make Pesto with Spinach and Basil
Here’s all you need to do to make this luscious vegan pesto sauce:
- Toast nuts.
If not toasted already, toast the pine nuts in a 350 degree oven. Set aside to cool. - Process garlic.
In a food processor, process the garlic cloves until pureed. - Add basil, spinach, parsley and nuts.
Add the basil, spinach, parsley and pine nuts and process until finely chopped. - Add oil.
With the motor running, slowing add the olive oil in a fine stream and process until the oil is absorbed. - Add cheese.
Add the cheese; process until incorporated. Season to taste with salt and pepper.
How to serve Spinach Pesto
There are many, many ways to use this Spinach Basil Pesto recipe – on pasta and pizza, in sauces – even in appetizers. Just remember that pesto has a strong flavor, so don’t overdue it when using. Here are a few of my favorite ways to use this pesto sauce:
How to store this Spinach Pesto Recipe
Pesto should be stored in an airtight container the refrigerator. It’s best to use homemade pesto within 4 to 5 days of preparation. It can also be frozen for up to 2 months – any longer and it will start to lose its flavor.
Basil and Spinach Pesto FAQs
There are a few reasons why your spinach pesto is bitter, the most likely being over processing. Over processed basil will become bitter, as will over processed olive oil. To fix, add a bit more salt or a squeeze of lemon juice.
Spinach Basil Pesto is a fresh, bright, bold sauce that’s a bit nutty, a bit herb-y, a bit grassy.
Yes, you can use basil stems in this pesto, but I wouldn’t use the spinach stems – they can be bitter.
Refrigerated homemade pesto should be eaten within 4 to 5 days. It will last up to 2 months in the freezer.
More Favorite Pesto Recipes
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Spinach Basil Pesto Recipe
This Basil Spinach Pesto Recipe is my all time favorite pesto. It’s adapted from the wonderful author and syndicated columnist Diane Rossen Worthington’s recipe in her cookbook, A Taste of Summer. In addition to being bright, bold and full of flavor, this sauce is also super versatile – serve it on pasta, pizza, with our Smoked Salmon Chopped Salad, or as a flavor enhancer in appetizers.
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: Makes 1 cup 1x
- Diet: Gluten Free
Ingredients
- 2 medium to large garlic cloves
- 1 1/4 cups packed fresh basil leaves (around 1.5 to 2 ounces)
- 1 cup packed fresh baby spinach leaves
- 1/4 cup Italian parsley leaves
- 3 tablespoons toasted pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- In a food processor, process the garlic cloves until pureed.
- Add the basil, spinach, parsley and pine nuts and process until finely chopped.
- With the motor running, slowing add the olive oil in a fine stream and process until the oil is absorbed.
- Add the cheese; process until incorporated. Season to taste with salt and pepper.
Notes
Make ahead: pesto can be stored for a few weeks, covered, in the refrigerator. Bring to room temperature before using.
- Category: sauces
- Method: Food Processor or Blender
- Cuisine: Iitalian
I did make the recipe and it is delicious. I only used half the olive oil.
So glad you liked it!