Name: Spinach Basil Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups fresh spinach; 1 cup fresh basil leaves (packed); 0.5 cup parmesan cheese (grated); 0.33 cup pine nuts (toasted); 2 cloves garlic (minced); 0.5 cup olive oil; 0 salt (to taste); 0 black pepper (to taste)

Oh, this spinach Basil Pesto! It’s one of those recipes that just instantly brightens my day, and honestly, it’s become a staple in my kitchen. I remember the first time I made it, I was looking for a lighter, brighter take on the classic basil pesto, you know, the one that’s amazing but can sometimes feel a *little* heavy. I wanted something that still packed that garlicky, nutty punch but with an extra dose of vibrant green goodness. And then it hit me – spinach! It’s so mild, it lets the basil and garlic sing, but it adds this gorgeous color and a whisper of earthy sweetness. My kids, who are notoriously picky about greens, actually devour this stuff. They just see this beautiful green sauce and ask for more pasta! It’s a total lifesaver on busy weeknights when dinner needs to be both quick and delicious. If you love pesto, get ready, because this spinach basil pesto is about to be your new best friend. It’s like sunshine in a jar!

What is Spinach Basil Pesto?

So, what exactly is spinach basil pesto? Think of it as the cool, slightly more laid-back cousin of traditional basil pesto. We’re taking all the wonderful elements we love – fragrant fresh basil, pungent garlic, rich Pine Nuts, sharp Parmesan cheese, and good quality olive oil – and we’re adding a generous helping of fresh spinach. It’s essentially a blended sauce, a vibrant emerald green masterpiece that gets its incredible flavor from the combination of ingredients. The basil still leads the charge with its distinct aromatic notes, but the spinach smooths out the edges, making it a little softer, a little less intense, and honestly, a lot more versatile. It’s not just about flavor; that extra spinach really amps up the beautiful green color, making it look absolutely stunning on any dish. It’s fresh, it’s herbaceous, and it’s incredibly satisfying. It’s not just a sauce; it’s a flavor enhancer!

Why you’ll love this recipe?

There are so many reasons why I think you’re going to absolutely adore this spinach basil pesto. For starters, the flavor profile is just out of this world. You get that unmistakable brightness from the basil, the zing from the garlic (don’t be shy with it!), a lovely richness from the toasted pine nuts, and that salty, nutty kick from the Parmesan. The spinach doesn’t just add color; it brings a subtle sweetness and a wonderfully smooth texture that’s just divine. And the olive oil? It ties everything together, creating this luscious, silken sauce that coats everything it touches.

Beyond the incredible taste, the sheer simplicity of this recipe is a huge win. Seriously, you can whip this up in under 10 minutes. It’s the kind of recipe that makes you feel like a culinary rockstar without any fuss. Plus, it’s surprisingly cost-effective, especially if you grow your own basil or buy spinach in bulk. Compared to store-bought pesto, which can be pricey and often full of preservatives, making your own is so much better for your wallet and your health.

And the versatility? Oh my goodness, where do I even start? This spinach basil pesto isn’t just for pasta (though it’s phenomenal on pasta!). I use it as a spread on sandwiches, a dip for veggies, a topping for Grilled Chicken or fish, a swirl into soups, and even as a base for a quick salad dressing. It elevates everything! What I love most about this particular spinach basil pesto recipe, though, is how it manages to be both deeply satisfying and incredibly fresh at the same time. It’s perfect for those moments when you want something truly delicious but don’t have a lot of time or energy. It’s a guaranteed crowd-pleaser, even with the pickiest eaters!

How do I make spinach basil pesto?

Making this fresh spinach basil pesto is incredibly straightforward. You’re basically going to be blending a handful of vibrant ingredients together until they form a beautiful, smooth sauce. The process is so quick, you’ll wonder why you ever bought it from a jar. It’s all about fresh ingredients and a good blender or food processor doing the work for you. It’s a few simple steps and you’ve got a gourmet sauce ready to go!

Quick Overview

This recipe is all about minimal effort for maximum flavor. You’ll roughly chop your basil and spinach (if needed), toast your pine nuts for extra nutty depth, and then blitz everything together with garlic, Parmesan, and olive oil in a food processor until it reaches your desired consistency. It’s so fast, you can easily make a batch while your pasta water is boiling. The key is to use fresh, good-quality ingredients, and the rest is practically automatic. It’s a game-changer for busy cooks!

Ingredients

For the Pesto Base:

4 cups fresh basil leaves, packed (about 2 large bunches) – Make sure they’re bright green and fragrant!
2 cups fresh spinach, packed (about 3-4 oz) – Baby spinach works wonderfully here for a milder flavor and tender texture.
2-3 cloves garlic, minced – Adjust to your garlic love! I usually start with 2 and add more if I’m feeling brave.
1/2 cup toasted pine nuts – Toasting them brings out their nutty flavor beautifully.
1/2 cup grated Parmesan cheese – Use the good stuff; it makes a difference.
1/2 cup extra virgin olive oil – A good quality oil is crucial for flavor.
Salt and freshly ground black pepper to taste – Season generously at the end!

Optional additions for variation:

1/4 cup walnuts or almonds (for a nuttier, more budget-friendly option)
A squeeze of fresh lemon juice (for brightness)
A pinch of red pepper flakes (for a little heat)

Step-by-Step Instructions

Step 1: Toast the Pine Nuts

This step is crucial for flavor! Place your pine nuts in a dry skillet over medium-low heat. Stir them frequently, or swirl the pan, until they are lightly golden brown and fragrant. This usually takes about 3-5 minutes. Watch them closely, as they can go from perfectly toasted to burnt in a flash! Once toasted, immediately remove them from the skillet to a small plate to cool. This prevents them from continuing to cook in the hot pan.

Step 2: Prepare Your Greens and Garlic

Give your fresh basil and spinach a good rinse and pat them dry thoroughly with a clean kitchen towel or salad spinner. Excess water can dilute the flavor of your pesto. If your basil leaves are very large, you can give them a rough chop, but it’s not strictly necessary as the food processor will do the work. Peel and mince your garlic cloves. If you prefer a milder garlic flavor, you can lightly sauté them in a tiny bit of olive oil until just softened, but I usually use them raw for that punchy flavor.

Step 3: Combine Solids in Food Processor

Add the toasted pine nuts, minced garlic, grated Parmesan cheese, and the prepared basil and spinach leaves to the bowl of your food processor. Pulse a few times to break everything down slightly. It’s okay if it looks a bit chunky at this stage.

Step 4: Blend with Olive Oil

With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube. Continue processing until the pesto is smooth and emulsified. You’re looking for a creamy, vibrant green sauce. You might need to stop the processor a couple of times to scrape down the sides with a spatula to ensure everything is evenly incorporated. If you prefer a looser pesto, you can add a little more olive oil, a tablespoon at a time, until you reach your desired consistency. Conversely, if it seems too thin, you can add a few more pine nuts or a bit more Parmesan.

Step 5: Season to Perfection

Once you’ve achieved your desired consistency, taste the pesto. Now is the time to season it with salt and freshly ground black pepper. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then taste again and adjust as needed. Remember that the Parmesan cheese is already salty, so don’t go overboard initially. If you’re adding any optional ingredients like lemon juice or red pepper flakes, stir them in now and give it another quick pulse to combine.

Step 6: Chill (Optional but Recommended)

While you can certainly use your spinach basil pesto immediately, I often find that letting it sit for about 15-30 minutes allows the flavors to meld and deepen beautifully. You can transfer it to an airtight container and pop it in the fridge during this time. This chilling step isn’t mandatory, but it does enhance the overall taste.

Step 7: Serve and Enjoy!

Your fresh, homemade spinach basil pesto is ready to be enjoyed! Toss it with your favorite pasta, spread it on crusty bread, use it as a dip, or get creative with it in any way you like!

What to Serve It With

This spinach basil pesto is so incredibly versatile, it’s like a culinary chameleon! Seriously, I find myself reaching for it for all sorts of meals and occasions.

For Breakfast: While it might sound unusual, a little dollop of this pesto on a perfectly poached egg is divine. Or, mix it into scrambled eggs for a burst of fresh flavor. It’s also fantastic spread on a toasted English muffin with a slice of tomato and a sprinkle of feta cheese. It’s a much lighter and fresher alternative to butter or Cream Cheese!

For Brunch: This is where it truly shines. Imagine a beautiful brunch spread: think of it drizzled over grilled halloumi or halloumi skewers. It’s also wonderful folded into a frittata or a quiche for an extra layer of deliciousness. Serve it alongside some crusty bread for dipping, and you’ve got a sophisticated brunch that feels effortless. A glass of chilled Sauvignon Blanc or a sparkling rosé would be perfect with this!

As Dessert: Okay, hear me out! While it’s savory, its freshness can actually cut through richness beautifully. I’ve heard of people using a tiny bit as a surprise element in some savory tarts or even alongside roasted vegetables that have a hint of sweetness, like Butternut Squash. It’s a bold move, but it can work!

For Cozy Snacks: This is my go-to when I need a quick and satisfying snack. Spread it generously on crackers, pita bread, or even sliced cucumber. It’s also amazing as a dip for fresh vegetables like bell peppers, carrots, and snap peas. My kids love it with some whole-wheat pretzels. It feels healthy and indulgent all at the same time. It’s the perfect thing to have on hand when you’re craving something flavorful without wanting to cook a full meal.

Top Tips for Perfecting Your Spinach Basil Pesto

I’ve made enough batches of this spinach basil pesto to know a thing or two about getting it just right. Over time, I’ve picked up a few tricks that I think will make your pesto absolutely sing.

Basil and Spinach Prep: Always, always, always make sure your greens are super dry after washing. If there’s too much water, your pesto will be watery and the flavors diluted. A salad spinner is your best friend here. For the basil, if the stems are really thick and woody, it’s best to strip the leaves off. Baby spinach is fantastic because its leaves are so tender and mild, it really lets the basil shine without overpowering it. If you’re using larger spinach leaves, just make sure they’re well-chopped before going into the food processor.

Toasting the Pine Nuts: Don’t skip this step! It makes a world of difference. Keep the heat on medium-low and swirl the pan constantly. They go from perfectly golden to burnt in seconds, so stay vigilant. Once they’re done, get them out of the hot pan immediately. If you’re on a budget, or just want to experiment, toasted walnuts or almonds are a great substitute. They’ll give a slightly different but equally delicious nutty flavor.

Garlic Power: I like my pesto to have a good garlicky kick, so I usually use 2-3 cloves. If you’re sensitive to raw garlic, try lightly sautéing the cloves in a tiny bit of olive oil for just a minute or two until they’re fragrant but not browned. This mellows their pungency significantly. You can also use roasted garlic for a deeper, sweeter flavor, but it will change the pesto’s profile.

The Olive Oil Emulsion: Pour the olive oil in slowly while the food processor is running. This helps the pesto emulsify into a smooth, creamy sauce. You want a consistency that’s thick enough to coat pasta but not so stiff that it’s paste-like. If it’s too thick, add a little more olive oil, a tablespoon at a time. If it’s too thin, you can add a few more pine nuts or a bit more Parmesan cheese to thicken it up.

Parmesan Quality: Use good quality, freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that can make your pesto a little grainy. The flavor difference between good Parmesan and the bagged stuff is noticeable, so it’s worth the splurge here.

Taste and Adjust: This is probably the most important tip! Always taste your pesto before you serve it. Adjust the salt, pepper, and garlic until it’s perfect for *your* palate. Some basil is more peppery, some spinach is sweeter, so your ratios might need a little tweaking. A tiny squeeze of fresh lemon juice at the end can also brighten up all the flavors, especially if your basil isn’t super vibrant.

Storing and Reheating Tips

Making a big batch of this spinach basil pesto is always a good idea because it stores so well and is ready to go whenever you need it. I’ve learned a few things about keeping it fresh and delicious.

Room Temperature: Honestly, I don’t recommend leaving this pesto out at room temperature for too long, especially with the fresh spinach and cheese. For immediate use, it’s fine, but for storage, it needs to be chilled.

Refrigerator Storage: This is your best bet for short-term storage. Transfer the pesto to an airtight container. To prevent oxidation and keep the beautiful green color from browning, I always pour a thin layer of olive oil over the top of the pesto before sealing the container. This creates a barrier. It will stay wonderfully fresh in the refrigerator for about 4-5 days. I’ve noticed that the flavor actually improves after a day or two as the ingredients really meld together.

Freezer Instructions: If you want to keep your spinach basil pesto for longer, the freezer is your friend! There are a couple of ways to do this. You can portion it into an ice cube tray, freeze until solid, then transfer the pesto cubes to a freezer-safe bag or container. This is great for single servings. Alternatively, you can portion it into smaller freezer-safe containers or bags. Again, adding a thin layer of olive oil on top before sealing will help preserve its freshness. It’s best used within 2-3 months for optimal quality, though it will remain safe to eat longer.

Thawing: When you’re ready to use frozen pesto, the best way to thaw it is in the refrigerator overnight. If you’re in a pinch, you can thaw it at room temperature for a couple of hours, or very gently warm it in a small saucepan over low heat, stirring frequently. Be careful not to overheat it, as this can affect the fresh flavors.

Glaze Timing Advice: This is really for if you were making a baked item with the pesto, but for the pesto itself, the olive oil topping is key for storage. Just remember to give it a good stir after thawing or before using it, as the oil may separate a bit.

Frequently Asked Questions

Can I make this gluten-free?

Yes, absolutely! This spinach basil pesto is naturally gluten-free. All the ingredients are typically gluten-free, so you don’t need to make any substitutions. Just ensure your Parmesan cheese is pure and doesn’t have any anti-caking agents that might contain gluten (though this is rare for Parmesan). It’s perfect for anyone following a gluten-free lifestyle.

Do I need to peel the zucchini?

Zucchini isn’t an ingredient in this spinach basil pesto recipe! Perhaps you’re thinking of a different recipe. This pesto uses basil, spinach, garlic, pine nuts, Parmesan cheese, and olive oil. If you were referring to a different ingredient that might have been mentioned in a related recipe or discussion, please let me know! For this pesto, there’s no zucchini involved.

Can I make this as muffins instead?

You’re thinking of a different recipe again! This is a spinach basil pesto recipe, which is a sauce. It’s not a baked good like muffins. However, if you wanted to incorporate pesto into muffins, you absolutely could! You would likely make a separate muffin batter and then swirl some of this delicious spinach basil pesto into it before baking, or perhaps add a spoonful to the top. That sounds amazing, actually!

How can I adjust the sweetness level?

The natural sweetness in this pesto comes primarily from the spinach and a touch from the basil. If you want to make it a bit sweeter, you could add a tiny pinch of sugar (like 1/4 teaspoon) or a small drizzle of honey or maple syrup. A little bit of lemon juice can also enhance perceived sweetness by balancing flavors. However, keep in mind that pesto is traditionally savory, so we’re aiming for herbaceous and garlicky notes, not outright sweetness.

What can I use instead of the glaze?

This spinach basil pesto doesn’t typically have a glaze, as it’s a sauce. If you’re thinking of something to serve it with that *might* have a glaze, like a roasted chicken or vegetables, you would just serve the pesto alongside it. For dips or spreads, you might drizzle a little extra olive oil on top, or perhaps a sprinkle of red pepper flakes for color and a little heat. The pesto itself is the star, so it doesn’t usually need a separate “glaze.”

Final Thoughts

Honestly, this spinach basil pesto is one of those recipes that just makes me feel good. It’s fresh, it’s vibrant, and it tastes so incredibly homemade. It’s proof that sometimes, the simplest ingredients, prepared with a little care, can create something truly magical. The fact that my kids gobble it up without complaint is a huge win in my book, and I hope it becomes a favorite in your kitchen too. It’s perfect for when you want that homemade touch without spending hours in the kitchen.

If you love this spinach basil pesto, you might also enjoy some of my other quick and easy sauces, like my sun-dried tomato aioli or my creamy avocado dressing. They’re all about bringing big flavor to your table with minimal fuss. Give this pesto a try, and I can’t wait to hear how it turns out for you! Please feel free to leave a comment below with your own tips or how you used it. Happy cooking!