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white bowl holding spinachh basil pesto, garnished with a basil leaf and with spinach and more pesto in the background

Spinach Basil Pesto Recipe

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5 from 1 review

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


  • 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


  1. In a food processor, process the garlic cloves until pureed.
  2. Add the basil, spinach, parsley and pine nuts and process until finely chopped.
  3. With the motor running, slowing add the olive oil in a fine stream and process until the oil is absorbed.
  4. Add the cheese; process until incorporated. Season to taste with salt and pepper.


Make ahead: pesto can be stored for a few weeks, covered, in the refrigerator. Bring to room temperature before using.

  • Author: Lee Clayton Roper
  • Category: sauces
  • Method: Food Processor or Blender
  • Cuisine: Iitalian