Spinach Basil Pesto

Spinach Basil Pesto

236
Dianne 698

"This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer."

Ingredients

20 m {{adjustedServings}} servings 67 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
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Reviews

236
  1. 339 Ratings

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How delicious! I have never made pesto sauce before, so this was my first attempt and it was exquisite! Finding at the last minute that I did not have pine nuts, I looked up on the internet to f...

This was fantastic! This was my first attempt at homemade pesto, and I will never be buying that nasty stuff in jar again. It is so fresh and all the flavors come together beautifully. I used 3 ...

really easy and yummy - substituted frozen spinach and basil and still turned out great!