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This Spinach Basil Pesto is the perfect condiment for your pasta, chicken, or seafood! It is creamy, flavorful, easy to prepare, and delicious on top of most dishes!
Add a flavor boost to your meals with this homemade pesto that comes together in under 5 minutes!
Healthy Spinach Basil Pesto
Everyone needs to have a good pesto recipe in their back pocket, and this one is one of my favorites! This recipe is not only delicious and simple to make, but it also sneaks in some healthy greens by using a combination of basil and spinach.
I do also love this Pistachio Mint Pesto for a fun twist!
Basil pesto is great for nearly any dish, and is a great way to use up an overabundance of herbs. It also freezes well so make a bunch now while it’s plentiful and you can use fresh pesto in your dishes all year long!
Ingredients
Makes about 1 cup! For a larger batch, see below!
- Basil: An essential for fantastic, autentic pesto.
- Baby Spinach: Adds nutrients and bulks up your pesto!
- Pine Nuts (or nut of choice): Cashews, walnuts, and even almonds work great here. Use what’s in your budget or what you have on hand.
- Garlic: fresh garlic adds so much flavor to your pesto. Don’t skip it!
- Salt + Pepper: Of course!
- Olive oil: You’ll use this, and even more to make sure your pesto isn’t dry!
- Parmesan Cheese (optional)
Can’t Have Nuts?
Check this Nut-Free Pesto Recipe!
Bigger Batch Pesto
I usually make this size and freeze some in ice cube trays!
- 2 cups fresh basil
- 3 cups spinach
- 1/2 cup pine nuts
- 2 garlic cloves
- Big pinch of salt and pepper
- 1/2 cup extra-virgin olive oil
- 1-2 tablespoons warm water, if needed
- 1/4 cup parmesan cheese, optional
- Red pepper flakes, to taste
- Squeeze of fresh lemon for extra flavor/taste!
How to Clean Herbs
Herbs can be very dirty and gritty, whether coming from the supermarket, farmer’s market, or your backyard. The best way to clean herbs is to:
- fill up a big bowl with clean, cool water.
- Dunk the herbs in the water and let all the dirt and grit sink to the bottom.
- Pick up the herbs and set aside. Empty the water, fill it back up and repeat until no sand or dirt remains at the bottom of the bowl.
How to Prevent it from Turning Brown
Pesto turns brown when the fresh herbs oxidize by coming into prolonged contact with oxygen. It isn’t harmful to eat brown pesto, but it can have an off taste and it looks unpleasant. To prevent browning you can float some olive oil over the top of pesto in the container. Make sure to cover the pesto entirely. This creates an airtight seal and will prevent the pesto from turning brown immediately.
You can freeze for up to 3 months. The longer you freeze fresh herbs, the less potent they become. To defrost leave in the refrigerator overnight.
Ways to Use Pesto
This bright pesto would be great with so many dishes! It is great with both chicken, turkey, and seafood. You can use pesto in pasta dishes, rice dishes, in a salad, as a dip or spread and served over grilled meat or veggies.
Check out these recipes using pesto:
- Sheet Pan Salmon with Sage Pesto and Root Vegetables
- Caprese Pesto Pasta Salad
- Pesto Potato Egg Bake
- Creamy Pesto Chicken “Pasta”
- Crock-Pot Pesto Chicken Salad
Food Processor or Blender
You can absolutely use either a food processor or a high-speed blender here!
How to Freeze Pesto
Pesto freezes really well. You can freeze it in small jars for single serve portions. Small mason jars work well for this.
More Herb Recipes You’ll Love
- How to Preserve Fresh Herbs in the Freezer
- Grilled Sweet Potatoes with Chimichurri
- Fresh Mint Tea
- Easy Cucumber Salad with Lots of Herbs!
- Ways to Use Fresh Mint
Watch The Video:
Spinach Basil Pesto
Ingredients
- 1 cup fresh basil
- 1 1/2 cups spinach
- 1/2 cup pine nuts see note
- 2 garlic cloves
- 1/4 cup extra-virgin olive oil more as needed
- 1-2 tablespoons warm water as needed for dryness
- Big pinch of salt and pepper
- Red pepper flakes to taste
- 2 tablespoons parmesan cheese optional
- A squeeze of fresh lemon juice for bright flavor!
Instructions
- Add all of the ingredients, except the olive oil and warm water, to a food processor or a high-speed blender. Pulse until you have a smooth consistency. Note: You can absolutely use either a food processor or a high-speed blender here!
- With the motor running, drizzle in the olive oill. If needed you can add in a tablespoon of hot water as needed to make a smooth pesto.
- Taste and adjust seasoning.
- Use immediately or store for up to 1 week in a tightly sealed container.
Notes
- You can substitute the pine nuts for another nut like slivered almonds or cashews.
- Can’t have nuts? Check out this Nut-Free Pesto Recipe.
- Recipe originally published in 2013, and republished with new photographs in 2020.
- Large Batch:
- 2 cups fresh basil
- 3 cups spinach
- 1/2 cup pine nuts, or nuts of choice
- 2 garlic cloves
- Big pinch of salt and pepper
- 1/2 cup extra-virgin olive oil
- 1-2 tablespoons warm water, if needed
- 1/4 cup parmesan cheese, optional
- Red pepper flakes, to taste
- Squeeze of fresh lemon, for extra flavor/taste!
This was so easy and so delicious! I’ve used it so far in some stuffed shells I made and on a sandwich. It is such a versatile ingredient – I love it!
This pesto is perfect for mixing with shredded chicken for chicken salad. Absolutely love it for meal prep for my weekly lunches! I started trying some of your online recipes after buying your cook book – so far, everything has been easy to make and delicious. Thanks!
So glad you’re loving it! And you inspired me to update this picture 😉
I noticed the lemon juice is not in this recipe for the pesto but its included in the ingredient list for the recipe, do you add the lemon juice with everything else in the food processor?
Sounds lovely! I recently made rocket pesto and that was yum too 🙂