Spinach Basil Pesto Recipe – Garlic Parmesan & Nut Blend

Last Updated on 2 months by Neha Deshmukh

Spinach Basil Pesto Recipe – Garlic Parmesan & Nut Blend

Hey everyone! I’m so excited to share this vibrant Spinach Basil Pesto recipe with you. Honestly, pesto was always a bit of a mystery to me – I thought it was so complicated. But trust me, it’s incredibly easy to make at home, and the fresh, bright flavor is a total game-changer. I first made this when I was craving something fresh and flavorful to toss with pasta, and it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t your average pesto! While traditional pesto is amazing, adding spinach takes it to a whole new level of goodness. It boosts the nutritional value and gives it a beautiful, vibrant green color. Plus, the combination of basil, garlic, parmesan, and your choice of nuts is just… chef’s kiss. It’s perfect for a quick weeknight meal or a fancy weekend spread. You’ll love how versatile it is!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious pesto:

• 1.5 cups fresh spinach leaves (about 60g)
• 1 cup fresh basil leaves (about 30g)
• 0.5 cup toasted pine nuts, walnuts, almonds, or cashew nuts (about 60g)
• 0.5 cup grated parmesan cheese (about 50g)
• 4 garlic cloves
• 0.5 cup extra-virgin olive oil (about 120ml)
• 1 lemon, juiced
• Salt and black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Nuts: I love using pine nuts for a classic pesto, but walnuts, almonds, or even cashews work beautifully and are often more budget-friendly. Toasting them really brings out their flavor – just a few minutes in a dry pan is all it takes.
• Parmesan Cheese: Freshly grated parmesan is always best. The pre-grated stuff just doesn’t have the same zing. A good quality parmesan makes all the difference.
• Fresh Herbs: Don’t skimp on the fresh basil and spinach! They’re the stars of the show. Make sure they’re nice and dry before you add them to the food processor.
• Olive Oil: A good quality extra virgin olive oil is key for that rich, smooth pesto texture.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, grab your food processor. Add the spinach, basil, toasted nuts, parmesan cheese, and garlic cloves.
2. Give everything a quick pulse to coarsely chop it all up. Don’t overdo it – you want some texture!
3. Now, with the processor running, slowly drizzle in the olive oil. This is the magic part! Keep drizzling until everything comes together into a smooth, creamy pesto. This usually takes about 2-3 minutes.
4. Squeeze in the juice of one lemon.
5. Finally, season with salt and pepper to taste. Give it a good stir and adjust the seasoning as needed. That’s it!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t Overprocess: You want a slightly coarse texture, not a completely smooth paste.
• Taste as You Go: Seasoning is key! Add salt and pepper gradually, tasting as you go.
• Chill for Flavor: Letting the pesto sit for about 30 minutes allows the flavors to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pesto Adaptation: Swap the parmesan cheese for nutritional yeast. It won’t have exactly the same flavor, but it’s a great vegan alternative.
• Nut-Free Pesto Adaptation: Sunflower seeds or pumpkin seeds make a fantastic nut-free substitute.
• Spice Level – Chili Flake Addition: My friend loves adding a pinch of red chili flakes for a little kick. It’s delicious!
• Regional Variations – Italian vs. Indian Inspired: While this is a pretty classic pesto, you could add a tiny pinch of garam masala for a subtle Indian-inspired twist. Don’t go overboard, though – a little goes a long way!

Serving Suggestions

Okay, so what do you do with this pesto? The possibilities are endless!

• Toss it with pasta (obviously!).
• Spread it on sandwiches or wraps.
• Use it as a dip for veggies or crackers.
• Spread it on pizza instead of tomato sauce.
• Marinate chicken or fish with it.

Storage Instructions

Leftover pesto? Lucky you! Store it in an airtight container in the refrigerator for up to 5 days. To help prevent browning, drizzle a thin layer of olive oil over the top before sealing.

FAQs

Let’s answer some common questions:

• What kind of nuts are best for pesto? Pine nuts are traditional, but walnuts, almonds, and cashews all work wonderfully.
• Can I make pesto ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld.
• How do I prevent pesto from turning brown? Drizzle a thin layer of olive oil over the top and store it in an airtight container.
• What can I do with leftover pesto? See the “Serving Suggestions” section above – so many options!
• Can I freeze pesto? Yes! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag.