Spinach-Basil Pesto

Name: Spinach-Basil Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1-3/4 cups
Cuisine: Europe, Italian
Ingredients: 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

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 10 min.

Recipe by Jaye Beeler, Grand Rapids, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 23, 2023

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

Can you freeze Spinach-Basil Pesto?

Freeze pesto in freezer containers. To use, thaw in refrigerator.

TEST KITCHEN APPROVED

Spinach-Basil Pesto

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Yield:1-3/4 cups

Prep:10 min

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Ingredients

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

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Directions

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.

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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