Spinach Pesto
This Spinach Pesto recipe is a bright, flavorful, and delicious pesto that swaps out some of the fresh basil for nutrient-dense spinach. This 6-ingredient, 5-minute recipe is healthy, easy, and surprisingly simple to make at home. Serve this super versatile recipe it with pasta, fish, roasted vegetables, and more.
Ingredients
- 2 cups spinach leaves, packed
- ¼ cup basil leaves, packed
- ⅓ cup pine nuts
- ¼ cup parmesan cheese
- 2 cloves garlic
- 2 teaspoons lemon juice
- ½ cup olive oil
Instructions
- Start with your food processor. Add the spinach, basil, peeled garlic cloves, lemon juice, pine nuts, parmesan cheese, and olive oil to the food processor.
- Blend for several minutes until the spinach pesto is well combined. Occasionally stop the processor and scrape the sides down to make sure it's all mixed in.
- Add salt to taste.
- Enjoy!
Notes
Storage & Leftovers
You can easily make Spinach Pesto ahead of time. Leftover pesto can be kept in an airtight container in the refrigerator for up to five days. If desired, you can put a thin layer of olive oil on top of the pesto to help prevent oxidizing and turning brown.
Freezing
Spinach Pesto freezes great! Put the prepared pesto into ice cube trays and freeze. Once the pesto is frozen, remove the cubes from the trays and store them in a freezer bag or airtight container. You'll have cool pesto cubes to use when you want them. When you need pesto, just pop out one cube and use it. You can keep frozen pesto for up to three months.
Nutrition
Calories: 173kcalCarbohydrates: 1gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 2mgSodium: 57mgPotassium: 85mgFiber: 0.4gSugar: 0.3gVitamin A: 769IUVitamin C: 3mgCalcium: 48mgIron: 1mg
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