A delicious condiment, component or sauce, my 15 minute Spinach Basil Pesto is made in a food processor so it’s a snap to pull together. It features fresh spinach, tender basil, salty Parmesan and toasted walnuts with a hint of lemon. Make now and freeze for later while basil is in season for the freshest flavor!
Savoring and Preserving the Flavors of Summer
Basil season means it’s time to stock up on fresh homemade pesto. Enjoy now or store in the freezer where it will keep for months, at the ready whenever pesto cravings strike!
Not only is this scrumptious spinach basil pesto delicious on its own slathered on crostini or veggie pack sammie, but it’s a versatile component in recipes like my Mushroom Veggie Lasagna with Pesto Ricotta, as a sauce for Discarded Sourdough Pizza Crust, as a condiment with Tuscan Bean Soup or as a dressing in salads like this Orzo Pesto Pasta Salad.
If you’ve made this reader favorite Lemon Basil Pesto, this recipe has a similar flavor profile, but includes spinach, which gives this pesto a deeper green color and a more subtle basil flavor.
This Recipe Is
- garlicky
- creamy
- versatile
If you like making homemade component or condiment recipes, you’ll enjoy this punchy and flavorful spinach and basil pesto.
Walnuts add earthy and nutty flavor. Almonds make a delicious substitute if preferred!
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How to Make Spinach Basil Pesto
step by step
If you eat a vegetarian diet, look for vegetarian Parmesan, or one that’s made without rennet.
Traci’s Tips
- Spicy: we love this pesto with a hint of spice. Add about 1/8 teaspoon of pepper flakes to add a mellow kick to your pesto.
- Instead of Pine Nuts: pesto is classically made with pine nuts. However, pine nuts are so expensive where I live and I hardly ever have them on hand, so I make pesto with walnuts or almonds. They add earthy flavor and richness.
- Saucy: If you’d like the pesto to be more like a pesto sauce, add more olive oil, a few tablespoons at a time to reach desired consistency.
15 Minute Spinach Basil Pesto
Ingredients
- 1/3 cup (35 grams) Walnuts, *see note
- 1 1/2 cups (55 grams) Fresh Basil, tender stems and leaves, packed
- 1 1/2 cups (75 grams) Fresh Spinach, packed
- 1/3 cup (35 grams) Grated Parmesan, If using diced, 1/4 cup (35 grams)
- 2 Fat Cloves of Garlic, smashed, increase to 3 or 4 if you love garlic!
- 1/4 cup + 1 tablespoon (75 grams) Extra Virgin Olive Oil, + more as needed
- 1 Lemon, Zested
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Fine Sea Salt, + more to taste
- 1/4 teaspoon Coarsely Ground Black Pepper
- 1/8 teaspoon Red Pepper Flake, optional
Instructions
For the Pesto:
- In a small pan over medium-low heat, toast the walnuts, tossing occasionally for about 6-7 minutes or until fragrant and toasty. Adjust heat as needed so they don't scorch. Set aside to cool. *see note for oven toasting (almonds included).
- In the work bowl of a food processor fitted with the S blade, add the basil, spinach, Parmesan, garlic, olive oil, lemon zest and juice, salt, pepper, pepper flakes (if using) and walnuts.
- Whirl the ingredients until the leaves and nuts are broken down and a smoothish pesto forms stopping a few times to scrape down the bowl. Taste and adjust salt if needed.
To Store:
- Refrigerator: Homemade pesto can be stored in the refrigerator for up to five days. If storing in a jar or lidded container, cover the top of the pesto with a few tablespoons of oil. This will help preserve its bright green color.
- Freezer (two ways): For longer storage, pesto freezes beautifully for up to a year! a. Store pesto in a lidded freezer container, I like using small 8oz Mason jars. When ready to use, thaw in the refrigerator overnight and use as desired. It can be refrozen multiple times.b. For smaller portions, freeze the pesto in ice cube trays. Simply spoon the pesto into the tray and freeze. To transfer to a freezer bag or container, set the tray out at room temperature for about 10 minutes (do not allow to thaw), then transfer the pesto cubes into a freezer container. Thaw in the fridge. I've frozen pesto this way for up to a year.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Can you recommend a vegetarian alternative to parmesan, please? I can’t find one that doesn’t use animal rennet in my supermarket.
Hi Kerry! If you’re unable to find a veg parm made without animal rennet, look for a vegan parm. You can also try a homemade version of vegan parm using cashews, nutritional yeast and a few other ingredients. I’ve made Minimalist Baker’s before and while it doesn’t melt, it adds a salty flavor and good texture. Last, the deli counter may be able to help. See if they have a hard cheese similar to parm without animal rennet. Please keep us posted!