Spinach Basil Pesto

223 Reviews 15 Pics
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Dianne

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 frozen cubes

ADVERTISEMENT

Directions

  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.

Share It

Reviews (223)

Rate This Recipe
Valentine de Villefort
154

Valentine de Villefort

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 find a suitable substitute, and finding almonds were appropriate (and I had them) I used almonds. They cut up beautifully in the food processor and I have some left over which I am going to freeze for another treat some summer evening! I highly recommend it!

HUGSMOMMY
125

HUGSMOMMY

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 cloves of garlic because of previous reviews, but I don't think the extra clove would have been too much. I guess it depends on the strength of your garlic. I also used fresh parmesan, which I think is crucial to the taste of the pesto. I served it with gnocchi and shrimp. I don't have ice cube trays, so I divided the leftovers into little pesto "cookies" on waxed paper, put them in the freezer and then wrapped the frozen pesto in plastic wrap and then put them in a freezer bag.

Felecia
77

Felecia

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

More Reviews

Similar Recipes

Spinach Stuffed Chicken Breasts
(985)

Spinach Stuffed Chicken Breasts

Sturdy Whipped Cream Frosting
(701)

Sturdy Whipped Cream Frosting

Spinach and Orzo Salad
(471)

Spinach and Orzo Salad

Lime Cilantro Rice
(304)

Lime Cilantro Rice

Simple Garlic Shrimp
(196)

Simple Garlic Shrimp

Coriander and Cumin Rubbed Pork Chops
(113)

Coriander and Cumin Rubbed Pork Chops

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Simple Garlic Shrimp

>

next recipe:

Lime Cilantro Rice