How to Make Spinach Basil Pesto | Pesto Recipes | Allrecipes.com

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a nutty flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

Start with 1 and 1/2 cups of baby spinach leaves.

Add 3/4 cup of fresh basil leaves.

Add 4 cloves of garlic that you have peeled and quartered.

Add 3/4 teaspoon of kosher salt.

Add 1/2 teaspoon of freshly ground black pepper.

Add 1 tablespoon of fresh lemon juice.

Add 1/2 teaspoon of lemon zest.

Add 2 tablespoons of extra virgin olive oil to the food processor and process until the mixture is nearly smooth.

Add 1/2 cup of grated Parmesan cheese and 1/2 cup of toasted pine nuts.

With the food processor running, slowly drizzle in the remaining olive oil, allowing it to emulsify as you go, and process until the pesto is smooth.

Scrape the sides of the bowl with a spatula once or twice to make sure everything is incorporated.

Diane notes that the spinach basil pesto is perfect for freezing in an ice cube tray. If you're planning to freeze the pesto, leave the parmesan cheese out and add it to the thawed pesto when you're ready to use it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens