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Spinach Pesto Recipe (With Basil)
This flavorful spinach pesto with basil is a delicious spin on the classic pesto. It tastes herby (from basil), very fresh, creamy with a quite noticeable garlic undertone.
Course
Side Dish
Cuisine
Italian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
(~1 cup)
Calories
144
kcal
Author
Kanan
Ingredients
▢
2
cups
Baby spinach
packed
▢
1
cup
Basil leaves
packed
▢
½
cup
Walnuts
▢
¼
cup
Vegetarian parmesan cheese
▢
3
cloves
Garlic
▢
⅓
cup
Extra virgin olive oil
▢
Salt & Pepper
to taste
▢
3
teaspoons
Lemon juice
Instructions
To a food processor, add baby spinach, basil, parmesan, walnuts, garlic, salt, pepper, lemon juice and oil.
Cover and run the processor until it is a pesto consistency.
You may need to stop and scrape the sides with a spatula and blend again.
Notes
Make a thin layer of olive oil
on the surface of the pesto when your store it in the jar to keep it fresh longer.
Store
the spinach basil pesto in the fridge in an airtight container for up to 5 days. It can be frozen for 3-4 months.
For an extra nutty flavor
, you can toast the walnuts before adding them.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
2
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
2
mg
|
Sodium:
129
mg
|
Potassium:
92
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
888
IU
|
Vitamin C:
4
mg
|
Calcium:
59
mg
|
Iron:
1
mg
*Nutrition information is a rough estimate for 1 serving
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