15 Minute Spinach Basil Pesto

15 Minute Spinach Basil Pesto

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! This recipe is vegetarian and easily gluten free.

This recipe makes 1 1/4 cups (315 grams)

Course Condiment

Cuisine American, Italian, Vegetarian

Diet Vegetarian

Keyword Spinach Basil Pesto

Prep Time 10

Total Time 10

Servings servings, 2 tbs ea

Calories 111kcal

Author Traci York

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

Oven Toasting: Preheat the oven to 350 Fahrenheit (176 Celsius) and toast nuts for 8-10 minutes. Keep an eye on them as they go from toasty to over toasted fast!

Nutrition