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Spinach Pesto with Fresh Basil Recipe

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Spinach Pesto with Fresh Basil is a bright, vibrant sauce made with tender spinach, fragrant basil, Parmesan, nuts, garlic, lemon, and extra-virgin olive oil. Ready in just 10 minutes, it is perfect for pasta, sandwiches, vegetables, chicken, or toasted bread.

Ingredients

  • 2 cups packed fresh baby spinach
  • 1 cup packed fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts or walnuts
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse the spinach and basil if necessary, then dry thoroughly to prevent excess moisture from making the pesto watery.
  2. Add the spinach, basil, Parmesan, pine nuts or walnuts, garlic, lemon juice, and lemon zest to a food processor.
  3. Pulse several times until the ingredients are finely chopped.
  4. With the food processor running, slowly drizzle in the extra-virgin olive oil.
  5. Continue processing until the pesto reaches the desired consistency, stopping as needed to scrape down the sides.
  6. Add the salt and freshly ground black pepper and pulse briefly to combine.
  7. Taste and adjust the seasoning, adding extra lemon juice for brightness or Parmesan for a stronger savory flavor.
  8. If the pesto is too thick, blend in a small splash of additional olive oil. For pasta, it can also be loosened with reserved pasta cooking water.
  9. Use immediately or transfer to an airtight container for storage.

Notes

  • Walnuts can replace pine nuts and may be toasted beforehand for a deeper nutty flavor.
  • Sliced or slivered almonds can be used instead of pine nuts or walnuts.
  • For a nut-free version, omit the nuts or replace them with sunflower seeds and add extra Parmesan if desired.
  • For a vegan variation, replace the Parmesan with nutritional yeast or a plant-based Parmesan alternative.
  • Add a pinch of red pepper flakes for a spicy variation.
  • For stronger citrus flavor without making the pesto watery, increase the lemon zest.
  • Store in an airtight container in the refrigerator for 4 to 5 days. A thin layer of olive oil over the surface can help reduce exposure to air.
  • Freeze in small portions or an ice cube tray for up to 3 months.
  • If using frozen spinach, thaw completely and squeeze out as much excess water as possible before blending.
  • When serving with pasta, toss the pesto with hot pasta away from direct heat and use reserved pasta water as needed to loosen the sauce.

Nutrition

Find it online: https://thefamilycooking.com/spinach-pesto-with-fresh-basil-recipe/