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Basil spinach pesto.

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Basil Spinach Pesto

Recipe by Kelli Avila

This is a great way to add a dose of healthy greens to an already delicious pesto base. The spinach is undetectable as the flavor of basil overwhelms it so those who are picky about vegetables won’t mind the addition. This version is heavy on the lemon flavor and this condiment is a versatile way to add flavor to so many dishes.

  • Total Time5 minutes
  • YieldAbout 3 cups 1x

Ingredients

Units Scale
  • 8 ounces basil (if you are buying from the store, buy 2 of the big 4-ounce boxes of it)
  • 4 ounces baby spinach
  • 1/2 cup parmigiano reggiano, grated
  • 1/3 cup slivered or sliced almonds (or pine nuts)
  • 1/2 cup olive oil
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon salt (more to taste)

Instructions

  1. Place everything in a blender and blend until a smooth consistency. You may have to stop the blender to push all of the basil and spinach towards the blade.

Notes

If all of the greens don't fit in the blender at once, add half at a time along with all the other ingredients.

This makes a big batch and keeps well in either the refrigerator. Put a splash of oil on top of the pesto when storing to make it airtight to prevent browning.

You can also substitute baby kale in place of baby spinach, or if you have an overabundance of basil you can use all basil.

  • Prep Time: 00:05
  • Category: Sauce
  • Method: Blend

Find it online: https://everydayfamilyeats.com/basil-spinach-pesto/