Toss this garlicky, rich pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. —Jaye Beeler, Grand Rapids, Michigan
- 6 garlic cloves, halved
- 3 cups fresh baby spinach
- 1-1/2 cups loosely packed basil leaves
- 3/4 cup chopped walnuts or pine nuts, toasted
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- Dash pepper
- 3/4 cup olive oil
Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream.
Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator. Yield: 1-3/4 cups.
Originally published as Spinach-Basil Pesto in Taste of Home September/October 2013, p3-7
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