Easy Spinach Pesto Recipe with Basil (For Pasta))
Enjoy a twist on tradition with spinach pesto. Rich, flavorful, and easy to prepare, it enhances every dish. You can use this for pasta, risotto, fish, dips, and more!
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.
- Add the Parmesan and Pecorino Romano, then pulse again until everything is well combined.
- With the food processor running, slowly pour in the olive oil in a steady stream.
- Continue blending until the pesto reaches a creamy consistency.
- Add more salt or a squeeze of lemon juice, if desired.
Notes
- Use room temperature ingredients – Cold ingredients (especially olive oil) can make the pesto seize up and turn thick instead of silky.
- Pulse, don’t blend continuously – Over-processing can make the pesto too thin and cause the olive oil to become slightly bitter.
- Scrape down the sides – This ensures even blending and prevents any chunks of cheese or garlic from going unprocessed.
- Store with a thin layer of olive oil on top – This prevents oxidation and keeps your pesto vibrant green.
Nutrition Facts
Serving: 1tablespoonCalories: 81kcalCarbohydrates: 1gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 123mgPotassium: 35mgFiber: 0.1gSugar: 0.1gVitamin A: 189IUVitamin C: 1mgCalcium: 62mgIron: 0.3mg
Tried this recipe?Let us know how it was!