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Spinach-Basil Pesto

 Spinach-Basil Pesto
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
14 ServingsPrep/Total Time: 10 min.


  • 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. Yield: 1-3/4 cups.
Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.
Nutritional Facts: 2 tablespoons equals 167 calories, 17 g fat (3 g saturated fat), 5 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.