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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 (0 sugars, 1g fiber), 3g protein.

Reviews for Spinach-Basil Pesto

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kitzer User ID: 4188178 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 User ID: 6748822 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 User ID: 3328929 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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