This aromatic and deliciously zesty Basil-Spinach Pesto Recipe will add Italian flair to so many dishes!
If there’s one sauce I can’t live without, it’s pesto. And no, I’m really not exaggerating. I have jars of the stuff in my fridge and pantry, and I get downright fidgety when I start to run out. People sometimes call fancy face creams a “miracle in a jar,” but if you ask me, pesto is far more deserving of that title. With its fresh, vibrant flavor and versatility, pesto is truly my culinary lifesaver.
My love for pesto was first sparked by my Italian friend, Miriam, who lived in the apartment above mine when I was studying in New York. Miriam was Italian through and through, with a deep-rooted passion for food and a boundless appetite to match. Every Sunday, she would host a lunch so sumptuous that we’d all skip breakfast just to make room for the meal—and usually, we’d skip dinner too, still glowing from her incredible cooking (and a few generous glasses of Chianti).
Miriam loved making everything on the spot, not to show off her culinary prowess, but because she wanted everything to be as fresh as possible. While we snacked on bruschetta, she would whip up course after course, from mushroom-and-sage-stuffed ravioli to a white chocolate and pistachio tiramisu that still makes me weak in the knees just thinking about it.
One afternoon, my curiosity (or, should I say, nose) led me to her side, where I found her making pesto the traditional way, with a mortar and pestle. She pounded those vibrant green basil leaves into a thick, aromatic paste that filled the kitchen with an irresistible herbal fragrance. At a certain moment, without hesitation, she dipped a spoon into the pesto and shoved it straight into my mouth. The rest is history.
Since then, my pesto repertoire has grown to include not just Miriam’s classic recipe but all sorts of variations—everything from carrot-top pesto to creamy avocado pesto. But this version, made with spinach (and the help of the food processor), remains one of my favorites. It’s close to the recipe Miriam taught me, but the spinach adds a subtle earthiness that I find utterly delightful. Give it a try, and don’t thank me—thank Miriam.
Is Basil-Spinach Pesto Healthy?
Made with fresh, healthy ingredients and no nasty additives, this pesto is definitely a wholesome choice as far as sauces, dips, and spreads go. Spinach is a good source of iron, basil (like most leafy greens) has vitamin K, and olive oil contains healthy fats. If you’re watching your sodium intake, feel free to leave out the salt. The lemon juice and Parmesan add enough flavor. Speaking of Parmesan, for a vegan/lactose-free version, you can replace it with nutritional yeast, or better yet, your own homemade vegan “Parmesan.”
What Exactly is Vegan “Parmesan?”
These days, there’s no shortage of vegan cheeses, and the great thing is that they’ve come a long way in recent years. In fact, these days, you can even find delicious vegan versions of bloomy-rind cheeses such as Brie, crafted almost exactly the same way as their dairy-based counterparts. More and more people are also diving into making their own vegan cheeses, and one of the simplest to whip up at home is vegan “Parmesan.”
To make it, just blitz three-quarters of a cup of unsalted cashews in a small food processor with a teaspoon or two each of onion and garlic powder, a tablespoon or two of nutritional yeast, and a sprinkle of sea salt and white pepper to taste. The result? A savory, nutty powder that packs a punch and tastes surprisingly close to the real thing! You can keep it in the fridge for about a month.
How To Make Ahead And Store
Pesto can be stored in an airtight container in the fridge for up to 1 week. After each use, pour a thin layer of oil over the pesto to prevent it from oxidizing and preserve its quality. Stir well before using. To store it in the freezer, I recommend freezing the pesto in an ice cube tray. It can be kept for up to 6 months.
Serving Suggestions
Once you’ve whipped up a batch of this amazing pesto, you might be wondering what to use it on. Well, the better question to ask yourself is what you will use it on FIRST! Pesto can be a great alternative to mayo and other sauces on your favorite sandwich. Slather it on a Superfood Greek Yogurt Chicken Salad Sandwich With Honey-Mustard or on these Mexican Avocado Spread Sandwiches With Sprouts. My favorite way to use it is on Homemade Pasta. Don’t forget to finish the dish with extra Parmesan, pine nuts, and fresh basil leaves! I’ll even add it to dressings and dips such as this Cream Cheese Dip. And what could be better than a generous dollop of fresh pesto on a piece of thick, toasted sourdough?
Ingredients
- 1/2 cup pine nuts
- 2 cups baby spinach tightly packed
- 1 cup basil leaves lightly packed
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 cup Parmesan cheese grated
- 1 teaspoon fresh garlic minced
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
Instructions
- Heat your oven to 350 degrees Fahrenheit and spread the pine nuts on a baking sheet. Bake until golden brown and toasted, about 4-8 minutes.
- Transfer the pine nuts to a large food processor, and process until broken down. Add the spinach and basil, and process until broken down. Add the lemon zest and juice, and process again. Finally, add the Parmesan, garlic, and salt
- With the food processor running, stream in the olive oil until combined. Adjust seasoning and consistency as needed.
- Transfer to an airtight container and store in the fridge for about 1 week.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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