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Spinach-Basil Pesto Recipe

Spinach-Basil Pesto Recipe

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
TOTAL TIME: Prep/Total Time: 10 min. YIELD:14 servings


  • 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


  • 1. 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.

Nutritional Facts

2 tablespoons: 167 calories, 17g fat (3g saturated fat), 5mg cholesterol, 177mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 3g protein .

Reviews for Spinach-Basil Pesto

Sort By :
kitzer 184886
Reviewed Aug. 5, 2014

"I love all the ingredients in this recipe, especially spinach in any form! However, the amount of spinach was overwhelming! I made another recipe of 'basil' pesto, mixed it with the spinach one and it was alot better, but still not 'knock your sock off' good."

jumpseatjen 213608
Reviewed Sep. 12, 2013

"Oh my!!! Just processed this, and personally, I LOVE garlic, so added a little more than it called for....this is YUMMY!!!!"

chickluvs2cook 141080
Reviewed Aug. 18, 2013

"We love pesto, so I thought it would fun to try one with spinach. I used the pine nuts & tossed it with shrimp & pasta. Yum!"

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