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Homemade Spinach Basil Pesto photo

Spinach Basil Pesto

This Spinach Basil Pesto is a vibrant, flavorful sauce that's quick and easy to make!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pesto:
  • 2 cups fresh spinach leaves Baby spinach works best for a milder flavor.
  • 1 cup fresh basil leaves Use fragrant, fresh basil for maximum flavor.
  • 1/2 cup nuts Pine nuts are traditional, but walnuts or almonds are great alternatives.
  • 1/2 cup grated Parmesan cheese Opt for finely grated for better blending.
  • 2-3 cloves garlic Adjust based on your garlic preference.
  • 1/2 cup olive oil Extra virgin is ideal for its rich flavor.
  • to taste Salt and pepper

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Spatula
  • Storage Container

Method
 

Instructions:
  1. Gather all your ingredients. This makes the process smoother and ensures you have everything you need for your Spinach Basil Pesto.
  2. Wash the spinach and basil leaves thoroughly to remove any dirt or grit. Pat them dry with a clean kitchen towel or use a salad spinner.
  3. In a dry skillet over medium heat, lightly toast the nuts for about 3-5 minutes until they are golden and fragrant.
  4. In your food processor, combine the spinach, basil, toasted nuts, Parmesan cheese, and garlic. Pulse a few times until the mixture is coarsely chopped.
  5. While the processor is running, slowly drizzle in the olive oil. This will help emulsify the ingredients and create a creamy texture. Stop to scrape down the sides as needed.
  6. Once blended, taste your pesto and season with salt and pepper. You can also adjust the garlic or cheese based on your preference.
  7. Transfer your Spinach Basil Pesto to a storage container. It can be used immediately or stored in the refrigerator for later use.

Notes

  • Try substituting the nuts with seeds for a nut-free version.
  • For a creamier texture, add more olive oil as needed.
  • Store in an airtight container with a thin layer of olive oil on top to prevent browning.