My favorite pesto recipe – its the reason I grow my own basil every year. It’s clean eating at its best. Simple pure and fresh. Pesto isn’t hard to make and once you’ve made your own, you’ll never buy store bought pesto again. Even better – you can freeze it in an ice cube tray so that you have “fresh” pesto even in winter!
Spinach Basil Pesto Recipe
Vibrant, delicious and addictive. This easy pesto uses spinach to balance out other pesto recipes where there is just too much basil.
Author: Leah Dossey
Cuisine: Italian
Recipe type: Sauce
Serves: Approx 2 cups
Prep time:
Total time:
Ingredients
- 1½ cups spinach leaves
- ¾ cup fresh basil leaves
- ½ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- 4 cloves garlic, peeled and quartered
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Put all the ingredients into your food processor (I use a mini food chopper) and pulse until everything is finely chopped/ground and has come together in a beautiful green sauce. Taste.
- Add additional Parmesan, basil or garlic to taste.
- Store any left-over pesto in the fridge.
Notes
HINT Freeze unused pesto in an ice cube tray. Once frozen, put them in a plastic bag in the freezer for storage. To use, just pull out the number of cubes you need - and PRESTO, instant PESTO!
Pesto Recipe Uses Put pesto on pasta, bread, crackers, baked potatoes, grilled chicken, veggies or even goat cheese. Pesto tastes great hot or cold and on just about anything! Let's face it, food is about flavor, and a little pesto packs a lot of punch!
Pesto Recipe Uses Put pesto on pasta, bread, crackers, baked potatoes, grilled chicken, veggies or even goat cheese. Pesto tastes great hot or cold and on just about anything! Let's face it, food is about flavor, and a little pesto packs a lot of punch!
Nutrition Information
Serving size: 2 TBS
How do you use pesto to pack a punch in your Clean Eating meals?
Pesto Recipe Photo by diekatrin
