Spinach basil pesto

Tossed with pasta or use as a spread for sandwiches. It also freezes well.

Spinach basil pesto

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  • Prep Time


  • Total Time


  • Servings



  • Six

    garlic cloves, have

  • 3

    cups fresh baby spinach

  • cups loosely packed basil leaves

  • ¾

    cup chopped walnuts or pinenuts, toasted

  • 1

    cup grated Parmesan cheese

  • ½

    teaspoon salt

  • Dash Of pepper

  • ¾

    cup olive oil


1. Place garlic in a food processor, pulse until finely chopped. Add the spinach, basil and walnuts. Pulse until chopped. Add the cheese, salt and pepper. Continue processing while gradually adding the oil in a steady stream. Freeze option – freeze pesto in freezer containers. To use, thaw in refrigerator.


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