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Spinach-Basil Pesto

Toss this rich, garlicky 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.
  • Makes
    1-3/4 cups


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

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  • kitzer
    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
    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!!!!

  • cherylwolfe55
    Sep 2, 2013

    No comment left

  • chickluvs2cook
    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!