Spinach Basil Pesto recipe, an easy homemade pesto that you can make in a blender or Vitamix. How to make spinach pesto packed with spinach, basil, garlic, pine nuts, Parmesan, and a little lemon. This pesto can be used over pasta, chicken, lasagna, pizza, burgers, and more.
If you’re looking for a quick and easy homemade condiment, give this Spinach Basil Pesto a try! It’s so versatile, and can be used in place of pesto in any recipe including chicken, pasta, lasagna, pizza, burger recipes and more. Be sure to check out my Spicy Cilantro Pesto as well for another great pesto recipe.
What is Pesto Made of?
There are many different kinds of pesto. The traditional pesto is typically made of fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
Of course there are many different variations. Pesto generally has some kind of herb or leafy green or combination of, a nut or seed (for those with nut allergies), cheese, and olive oil.
It’s easy to change it up and use your favorites to create your own homemade pesto. You can add your favorite herbs and spices as well for a different flavor.
How to Make Spinach Pesto?
This spinach pesto is super easy to make thanks to a blender or Vitamix. You can also use a food processor if you don’t have a high quality blender or would prefer to use your food processor.
Start by placing the fresh basil and spinach leaves in your blender (Vitamix or food processor). Then add the Parmesan cheese, pine nuts, garlic cloves, salt, pepper, and lemon juice and zest. Process in your blender until finely chopped.
With the blender running, slowly drizzle in the olive oil and continue blending until nearly smooth. It’s ok if the Spinach Basil Pesto is a little chunky. Turn the blender off, scrape down the sides, and continue blending until desired consistency.
If you’d like a thinner or smoother pesto, you can drizzle in a little more olive oil and continue blending.
I strongly recommend using the highest quality ingredients you can which will make a big difference in your pesto. Freshly grated Parmesan cheese, toasted pine nuts, and a good quality olive oil would be perfect. A cheese grater definitely comes in handy!
How to use Spinach Basil Pesto?
So you have your Spinach Basil Pesto, now what? You can use the pesto in place of store bought pesto in just about any recipe. Here are some of my favorite ideas…
- Spoon over raw chicken, and bake
- Use instead of tomato sauce on pizza or in lasagna
- Mix a little into sour cream and serve as a dip
- Spread on sandwiches or burgers
- Add a little to cooked pasta for a quick pesto sauce and easy spinach pesto pasta like this Chicken Spinach Alfredo
- Drizzle a little over beef or chicken tacos
- Great on meatballs (check out this great list of chicken meatball dinner ideas)
What are your favorite ways to use pesto? I’d love to hear!
Can You Freeze Pesto?
Short answer is YES! Yes, you can freeze pesto. I love making big batches of homemade pestos and freezing in various containers.
You can freeze in various sizes of resealable bags and place flat in your freezer. You can also freeze pesto in ice cube trays, then remove “cubes” when needed. You can also freeze pesto in any size freezer friendly container.
Pesto generally freezes well, and can be used in all sorts of recipes like in this pesto pizza recipe.
Would love to hear about your homemade pestos and what kind of herbs and spices you use. Give it a try on this easy Pesto Alfredo pasta!
Hope you enjoy this easy homemade Spinach Basil Pesto recipe! You might like this delicious dinner recipe, Cajun Chicken and Shrimp Alfredo!
Spinach Basil Pesto Recipe
- Place all ingredients except olive oil in blender (or Vitamix or food processor). Blend until finely chopped.
- With blender running, open lid slightly, slowly drizzle olive oil and continue blending until nearly smooth. Turn blender off and scrape down sides as needed and continue blending.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)