Spinach Pesto with Fresh Basil (10 Minutes)
This Spinach Pesto comes together in 10 minutes in a food processor and is one of the best ways to use up fresh spinach before it goes bad. Baby spinach and fresh basil get blended with pine nuts, Parmigiano Reggiano, Pecorino Romano, garlic, and good olive oil for a pesto that is slightly milder and smoother than a traditional Genovese, but just as deeply flavored. Toss it with pasta, spoon it over fish, spread it on crostini; it works on everything.
I make this pesto whenever I have spinach in the fridge that needs to be used up. It is one of those recipes that feels resourceful without tasting like it. The spinach adds a slightly milder, earthier note to the pesto, and the combination of the two makes it smooth, vibrant, and genuinely versatile. If you love pesto, you will also want to try my Traditional Genovese Pesto, Lemon Pesto, and Nut-Free Pesto.
Ingredients
Baby spinach is what you want here; it is tender, mild, and blends smoothly, with no bitterness or fibrous texture. Make sure both the spinach and basil leaves are completely dry before adding them to the processor; excess moisture dilutes the pesto and affects its color. Toast the pine nuts in a dry skillet for 2 minutes before adding them if you have time; it adds a nuttier, richer depth to the finished sauce. As with any pesto, use real Parmigiano Reggiano and freshly grated Pecorino Romano; the combination of the two gives you the sharpness and richness that pre-grated cheese simply cannot replicate. Add the olive oil slowly with the processor running for a smooth, emulsified finish.
Step-by-Step Instructions
- Add baby spinach, fresh basil, pine nuts, garlic, and a pinch of kosher salt to the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped.
2. Add the Parmigiano Reggiano and Pecorino Romano and pulse again until evenly combined.
3. With the processor running, slowly pour in the olive oil in a steady stream. Continue blending until the pesto is smooth and creamy.
4. Taste and adjust seasoning; more salt, a crack of black pepper, or a squeeze of lemon juice as needed.
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Spinach Pesto with Fresh Basil (10 Minutes)
Equipment
- food processor
- Measuring Cups and Spoons
- spatula
Ingredients
- 1 cup packed baby spinach 36 g
- ½ cup packed fresh basil 18 g
- ½ cup pine nuts 75 g
- 1 clove garlic peeled
- 1 cup freshly grated Parmesan cheese 126 g
- ½ cup freshly grated Pecorino Romano cheese 50 g
- 7 tablespoons extra virgin olive oil 74 g
- ¼ teaspoon kosher salt
Instructions
- In the bowl of a food processor, add the baby spinach, basil, pine nuts, garlic, and a pinch of kosher salt. Pulse until finely chopped.1 cup packed baby spinach, ½ cup packed fresh basil, ½ cup pine nuts, 1 clove garlic, ¼ teaspoon kosher salt
- Add the Parmesan and Pecorino Romano, then pulse again until everything is well combined.1 cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese
- With the food processor running, slowly pour in the olive oil in a steady stream.7 tablespoons extra virgin olive oil
- Continue blending until the pesto reaches a creamy consistency.
- Add more salt or a squeeze of lemon juice, if desired.