Spinach Basil Pesto {So Versatile!}

Spinach Basil Pesto – A great flavor booster, we keep a jar of this Basil Pesto in our fridge at all times. Learn how to make pesto in 5 minutes! Basil Pesto goes well with just about everything – pasta, salads, vegetables, chicken, fish, potatoes, soups, pasta, even sandwiches.

Today, we are sharing a super simple recipe for Spinach Basil Pesto. This nut-free pesto recipe is a summer favorite when the garden basil is out of control. You all need to add it to your must make list. This pesto can be made in 5 minutes and goes well with just about everything-pasta, salads, vegetables, chicken, fish, potatoes, soups, gnocchi, and it’s so good on sandwiches. This easy pesto recipe is our all-time favorite!

Embrace the Spinach in this Basil Pesto

And if you are hesitant about the spinach, don’t be. Embrace the spinach. You really can’t taste it and it gives the pesto a vibrant green color, which makes me very happy. I love green! Plus, spinach is so good for you. I mean, you’ve seen Popeye flex his guns, right? Don’t you want arms like that? Gotta eat your spinach! Why not in pesto form?

OTHER RECIPES

Our boys don’t even know this basil pesto is made with spinach and they love it! Plus, spinach is cheaper than buying a ton of basil, so this is a budget friendly pesto too!

How to Make Pesto

Making homemade pesto is easy. Place the ingredients in a food processor or blender, let the machine work its magic and voila-you have a smooth and flavorful basil pesto! The ingredients to this spinach basil pesto couldn’t be any simpler:

• spinach
• basil
• garlic
• Parmesan cheese
• lemon juice
• salt and pepper
• olive oil

I didn’t forget the nuts, Josh is allergic to all nuts so we make nut-free pesto. I promise it’s just as tasty! So if you are concerned with nut allergies, this is the pesto for you! Omitting the nuts also keeps the calories and fat down, a bonus for swimsuit season:)

If you need the pesto to be vegan or dairy-free you can leave out the Parmesan cheese, it is still good without it!

Basil Pesto is Versatile!

We keep a jar of Spinach Basil Pesto in our fridge at all times. Again, it has so many uses. I am always incorporating basil pesto into our meals. It is such a great flavor booster.

In the summer, when our basil is growing like weeds, we make a huge batch of Spinach Basil Pesto and put it in the freezer. It comes in handy during the winter months. Pro tip, freeze the pesto in ice cube trays! A little pesto goes a long way and the little ice cubes of pesto are perfect.

Make a batch of Spinach Basil Pesto today! And come back on Wednesday because we are going to share a killer recipe that involves this presto pesto! See, I told you it has so many uses and you don’t want to miss this one!

If you like this spinach pesto recipe, you might also like:

Spinach Basil Pesto {Nut-Free}

This nut-free spinach basil pesto is bright green and full of flavor! It is great with pasta, veggies, chicken, fish, or as a spread on sandwiches.

Yield: 1 cup pesto

Prep Time:5 minutes

Total Time:5 minutes

Ingredients:

• 1/2 cup olive oil
• 4 cups packed spinach leaves
• 2 cups packed basil leaves
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.
2. Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!

Note-if you like a thinner pesto you can add a little more olive oil.

All images and text ©Two Peas & Their Pod.