There’s something incredibly vibrant about the colors and fresh aromas that fill my kitchen when making Spinach Basil Pesto. As soon as the blender roars to life, the unmistakable scent of garlic and herbs mingles with the rich, nutty notes of toasted pine nuts, and I can’t help but smile. This dish is an unexpected culinary triumph that transforms simple ingredients into a sauce bursting with flavor.
After a long week of takeout and convenience meals, I found myself craving something wholesome that could elevate both my pasta dishes and veggie sides without a fuss. That’s when I came across this delightful recipe for Spinach Basil Pesto — a creation so quick and straightforward that it fits perfectly into a busy weeknight routine. With just 15 minutes to whip up and a handful of ingredients, this pesto isn’t just easy; it’s a versatile treasure that you’ll want to keep on hand.
Whether you’re slathering it on grilled chicken or stirring it into your favorite grain bowls, this pesto brings a refreshing twist that might just make you forget about those fast-food habits! Let’s dive into this vibrant recipe – your taste buds will thank you!
Why is Spinach Basil Pesto a Must-Try?
Flavorful explosion: The perfect blend of fresh spinach and aromatic basil creates an irresistible taste that elevates any dish.
Quick and easy: In just 15 minutes, you can whip up this delightful sauce, making it ideal for busy weeknights.
Versatile: Use it as a pasta sauce, marinade, or delightful spread – the possibilities are endless!
Healthful indulgence: Packed with nutrients and healthy fats, you’ll feel good about including it in your meals.
Crowd pleaser: Impress friends and family with this homemade pesto that promises to be a favorite at your next gathering!
Elevate your cooking game and explore more exciting variations of homemade sauces in our sauce recipes!
Spinach Basil Pesto Ingredients
• Grab these vibrant components for flavorful results!
- 2 cups fresh spinach – packed for maximum flavor and nutrients
- 1 cup fresh basil leaves – brightens up your pesto beautifully
- 1/4 cup pine nuts – toasted for a richer, nuttier taste
- 2 cloves garlic – minced for a punch of aromatic goodness
- 1/2 cup grated Parmesan cheese – adds creaminess and depth
- 1/2 cup extra virgin olive oil – choose high-quality for the best flavor
- Salt and pepper to taste – essential for enhancing your Spinach Basil Pesto!
How to Make Spinach Basil Pesto
Rinse and dry: Gently rinse the spinach and fresh basil under cold water to remove any dirt. Use a salad spinner or paper towels to dry them thoroughly, ensuring your pesto isn’t watery.
Toast pine nuts: In a skillet over medium heat, toast the pine nuts for about 3-5 minutes. Stir frequently until they turn golden brown and fragrant, being careful not to let them burn.
Combine ingredients: In a food processor, add the rinsed spinach, basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until the mixture is chopped finely and blended.
Add olive oil: With the food processor running, slowly drizzle in the extra virgin olive oil. This will create a smooth, creamy pesto. Don’t forget to scrape down the sides as needed for an even mix!
Season: Taste your creation and season with salt and pepper. Adjust the flavors according to your preference for a personal touch.
Serve: Transfer the pesto to a lovely serving bowl. For an extra touch, drizzle with some more olive oil before enjoying!
Optional: Serve with toasted bread or veggies for a delicious appetizer.
Exact quantities are listed in the recipe card below.
Spinach Basil Pesto Variations
Feel free to get creative and craft a delightful twist on this classic recipe that your taste buds will adore!
Nut-Free: Replace pine nuts with sunflower seeds for a similar texture and flavor without the nuts.
Dairy-Free: Swap out Parmesan for nutritional yeast, keeping it vegan while adding a cheesy flavor boost.
Garlic Lovers: Increase the garlic to three or four cloves for a more intense, aromatic experience.
Herb Medley: Mix in other herbs like parsley or cilantro for a unique flavor profile that resonates with your palate.
Spicy Kick: Add a pinch of red pepper flakes while blending to bring a delightful warmth without overpowering the pesto.
Zesty Variation: Squeeze in some fresh lemon juice for a bright, tangy essence that elevates the flavors beautifully.
Roasted Veggie Fusion: Blend in some roasted bell peppers for a smoky depth that pairs beautifully with the fresh basil.
Pasta Salad Booster: Use this pesto as a dressing in pasta salads, mixing it with cherry tomatoes, cucumbers, and olives for a fresh, hearty dish.
Expert Tips for Spinach Basil Pesto
- Freshness matters: Use the freshest spinach and basil available. Wilted greens can yield a less vibrant flavor in your Spinach Basil Pesto.
- Toast pine nuts: Always toast pine nuts before adding them; this step enhances their nuttiness. Watch closely to prevent burning!
- Adjust to taste: Don’t hesitate to tweak the salt, pepper, or Parmesan to suit your palate. Trust your instincts for the best pesto experience!
- Storage tips: Store your pesto in an airtight container. To maintain color, drizzle a thin layer of olive oil on top before sealing.
- Versatile uses: Think beyond pasta! Use your Spinach Basil Pesto on sandwiches, as a salad dressing, or even as a pizza topping for a delicious twist.
Make Ahead Options
These Spinach Basil Pesto components are perfect for meal prep! You can make the pesto itself up to 3 days in advance and store it in an airtight container in the refrigerator. To maintain its vibrant color and prevent browning, drizzle a thin layer of olive oil over the surface before sealing it tightly. If you want to take it a step further, you can batch toast the pine nuts and store them separately for the same 24 hours in a sealed bag, ensuring they stay crunchy. When you’re ready to serve, simply give the pesto a good stir and enjoy it stirred into pasta or slathered on sandwiches. This way, you’ll have delicious homemade flavor at your fingertips with minimal effort!
How to Store and Freeze Spinach Basil Pesto
Fridge: Store your Spinach Basil Pesto in an airtight container for up to 5 days. To keep it fresh, drizzle a thin layer of olive oil on top before sealing.
Freezer: Freeze pesto in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag, where they can be stored for up to 3 months.
Reheating: When ready to use, simply thaw in the fridge overnight or place the desired amount in a pan over low heat until warmed through.
Room Temperature: For food safety, do not leave pesto at room temperature for more than 2 hours, as it may spoil.
What to Serve with Spinach Basil Pesto?
Transform your meal into a culinary masterpiece with these delightful pairings that complement the vibrant flavors of pesto beautifully.
Creamy Pasta: Toss your favorite pasta with the pesto for a luscious and comforting dish that sings of flavor.
Grilled Chicken: The herbaceous notes of the pesto elevate grilled chicken, adding freshness and a touch of earthiness that’s irresistible.
Roasted Vegetables: Drizzle pesto over seasonal roasted veggies, creating a harmony of textures and flavors, enhancing their natural sweetness.
Bruschetta: Serve the pesto on toasted bread topped with tomatoes and cheese for a fresh, crunchy appetizer that will wow your guests.
Quinoa Salad: Mix in a spoonful of pesto in a quinoa salad for an exciting twist that boosts flavor while adding healthy greens.
Caprese Salad: Use pesto in place of traditional dressing in a Caprese salad; the basil flavor will resonate wonderfully with fresh mozzarella.
Mozzarella Stuffed Meatballs: Incorporate pasta sauce and spoon over meatballs for an extra punch of flavor and nutrition.
Wine Pairing: A crisp Sauvignon Blanc balances the richness of the pesto, enhancing your dining experience.
With these combinations, you’ll elevate your Spinach Basil Pesto to new heights while delighting your family and friends!
Spinach Basil Pesto Recipe FAQs
How do I select the best spinach and basil for my pesto?
Absolutely! For the freshest flavor, choose vibrant green spinach and basil leaves without dark spots or wilting. Look for basil with a strong aroma, which indicates freshness. If possible, organic options are even better, as they often have more robust flavors!
What is the best way to store leftover Spinach Basil Pesto?
To keep your Spinach Basil Pesto fresh, store it in an airtight container in the fridge for up to 5 days. A little trick I often use is to drizzle a thin layer of olive oil over the top before sealing it, which helps prevent oxidation and retains that vibrant color.
Can I freeze Spinach Basil Pesto, and how?
Certainly! Freezing pesto is a great way to preserve its freshness. I recommend pouring the mixed pesto into ice cube trays. Once frozen solid, transfer the cubes into a freezer-safe bag. Your delicious pesto will last up to 3 months! When you’re ready to use it, just thaw in the fridge overnight or place a cube in a pan over low heat until it’s warmed through.
What can I do if my pesto turns out too thick?
Very good question! If your pesto is too thick, simply add a bit more olive oil, a teaspoon at a time, while blending until you reach your desired consistency. Alternatively, you can mix in a splash of water or even a squeeze of lemon juice for added brightness!
Are there any dietary concerns I should consider with this recipe?
Yes! This Spinach Basil Pesto contains Parmesan cheese, which means it’s not suitable for those with dairy allergies or lactose intolerance. However, you can substitute the Parmesan with nutritional yeast for a dairy-free version that still brings a cheesy flavor. Additionally, if you have nut allergies, consider using sunflower seeds or pumpkin seeds in place of the pine nuts.
How long can I leave my pesto out at room temperature?
For food safety, it’s important not to leave your Spinach Basil Pesto at room temperature for more than 2 hours. After this time, it’s best to discard any uneaten pesto to avoid potential spoilage.
How to Make Spinach Basil Pesto
Rinse the spinach and fresh basil under cold water. Dry thoroughly to prevent watery pesto.
In a skillet over medium heat, toast the pine nuts for 3-5 minutes until golden brown and fragrant.
In a food processor, combine spinach, basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped.
Slowly drizzle in the extra virgin olive oil while the food processor runs to create a smooth pesto.
Taste and season with salt and pepper to your liking.
Transfer to a serving bowl and drizzle with olive oil before serving.
Store your pesto in an airtight container in the fridge for up to 5 days or freeze in ice cube trays for easy portioning.
