Basil Spinach Pesto

Without compromising on the traditional flavor, this Basil Spinach Pesto is perfect for pasta and more. This pesto recipe has a healthy twist by incorporating nutrient-rich spinach without anyone noticing.

I'm pretty sure pesto is the undisputed queen sauce of the summer. At least if you have a garden overflowing with basil. In our house, pesto is a year-round thing because I make giant batches of it in the summer and freeze it for a punch of flavor even on the coldest winter days.

This recipe is my go-to, incorporating spinach for added nutrition without compromising the traditional basil pesto flavor. I am not against hiding veggies in my kids' dinner, and this is the perfect way to do it. I swear every time I serve pesto anything to my son Joaquin, he initially is like "No thank you, it's green" but after trying the bite he remembers he loves pesto and happily eats whatever it is.

This recipe is punchy with bright notes of lemon and garlic and the nutty addition of almonds. I add almonds because 1. I love them but 2. I always have a weird allergic reaction to pine nuts so I just naturally always swap them out but find the nutty addition works well in this recipe. You can of course use pine nuts if you want.

This yield on this recipe is on the larger side because I do often make it in big batches and freeze. More on that below.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

• basil (like A LOT of basil)
• baby spinach (you could also use baby kale or skip the alternative veggie and just add more basil)
• parmigiano reggiano
• slivered or sliced almonds (or use pine nuts)
• olive oil
• lemon
• garlic
• salt

Making a Large Batch of Pesto

This recipe yields approximately 3 cups of pesto, which is a substantial amount. You may need to be strategic when blending it all together in your blender. I suggest adding half of the spinach and basil first, processing it, and then incorporating the remaining greens.

Speaking of blenders, this is a good time to point out that a stand blender is the best tool for the job. The delicate basil can become bruised in a food processor, causing it to turn brown. By using a blender, you can ensure that the sauce maintains its bright green vibrancy.

If you don't have the required amount of basil to make this large of a batch, you can simply halve or quarter the recipe. However, bear in mind that as the batch size decreases, it becomes more challenging to blend the ingredients due to the smaller quantity.

Preserving Pesto

If you want to preserve your pesto, the best way is to store it in the freezer. First, transfer the pesto to a storage container - glass containers are best because they don't absorb flavors or smells. Then, add a layer of olive oil on top of the pesto.

This will act as a barrier, preventing air from reaching the basil and keeping its natural bright green color intact. The spinach in the pesto also helps maintain its vibrant green color.

I like to store the pesto in small quantities in the freezer, that way I can pop them out throughout the year as needed. One tip to recommend is to save your empty glass spice jars and use those. They're the perfect size for a portion of pesto.

Pesto also keeps pretty well in the refrigerator too. This recipe stays vibrant and green for a week or more.

Using Basil Spinach Pesto

There are infinite ways to use this sauce, with the most obvious choice being pasta! Whenever I need a quick last-minute dinner, pesto pasta is perfect.

I also like to add this to meatballs, as a salad dressing, or as a spread for sandwiches.

More Pesto Recipes

• Lemon Kale Pesto Pasta
• Pesto Chicken Meatballs

Print

Full Recipe