Basil Spinach Pesto

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Pesto is one of my favorite sauces! It’s easy, healthy, & so versatile. This version is also a great way to sneak some spinach into your meal.

Store-bought pesto has never tasted quite right to me. I thought I didn’t like pesto for years – until I tried making my own. The flavor from fresh, homemade pesto can’t be beat.

I was first inspired to make homemade pesto while watching Salt Fat Acid Heat on Netflix. The host, Samin Nosrat, travels to Italy & makes pesto on the episode about fat. They used a mortar & pestle to make pesto the traditional Italian way. Seeing the care that went into making it made me wonder if a homemade version would be better.

I opted to skip the mortar & pestle to use a food processor instead. It’s faster & easier than doing it by hand. But still tastes so much better than the jarred pesto at the store. It’s fresh & vibrant.

This recipe calls for walnuts, but you can really use just about any nut you have on hand. Many pesto recipes call for pine nuts, some call for pistachios. As long as they’re raw & unsalted – they should work.

If you like this Pesto recipe – try it with my One Pan Pesto Salmon with Roasted Potatoes. It only takes 30 minutes & it’s super satisfying & delicious!

Shout out to my inspiration for this recipe: Diane Morrisey on Instagram. She is my favorite “cooking show” to watch. The saved stories (highlights) on her profile make you feel like she’s talking right to you. And she makes everything she does look so easy! I highly recommend checking her out.

If you try this recipe, I’d love to hear how it went! I really appreciate all of your feedback & I love seeing your creations. Tag This & That on Instagram or Facebook, or leave a comment below.

Basil Spinach Pesto

Stephanie Ralya
Easy & fast recipe for homemade pesto that is healthy & super versatile. Uses basil, spinach, walnuts, garlic, Parmesan, olive oil, salt, & pepper. Mix it all up in the food processor in just 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine Mediterranean
Servings 2 cups

Equipment

  • Food Processor

Ingredients
  

  • 1 cup Walnuts
  • 3 cloves Garlic peeled and smashed (or 3 t pre-minced garlic)
  • 1 cup Fresh Basil loosely packed
  • 8 oz Baby Spinach
  • Olive Oil as needed, approximately 1/3-1/2 cup
  • 1 cup Parmesan
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Pulse the nuts and garlic together in a food processor until well combined.
  • Add half of the baby spinach, and half of the basil to the food processor. Add a good glug of olive oil and pulse until well combined.
  • Add the rest of the spinach & basil, continue to pulse until it is all processed. Add olive oil as needed for texture & to help it process easier.
  • Add Parmesan & pulse to combine. Using a spatula, scrape the pesto down, and mix the salt & pepper in to taste.
  • If the pesto is too thick, add more olive oil until desired consistency. Continually taste & adjust salt & oil for taste & texture.
  • Enjoy!

Notes

  • This recipe will fit in a pint size mason jar.  
  • Store in an air-tight container in the refrigerator for 5-7 days.
  • Here is the food processor I use.
Keyword 5 minutes, basil, breakfast, easy, healthy, pesto, spinach, spread

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