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.
Servings: 12 Makes 1 cup
Calories: 116kcal
Ingredients
- 2 large garlic cloves medium to large
- 1 1/4 cups fresh basil leaves around 1.5 to 2 ounces packed
- 1 cup fresh baby spinach leaves packed
- 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.
Nutrition
Calories: 116kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 76mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 508IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 0.4mg