Spinach Basil Pesto

Name: Spinach Basil Pesto
Prep time: 20 min
Yield: 24
Ingredients: 1 1/2 cups baby spinach leaves; 3/4 cup fresh basil leaves; 1/2 cup toasted pine nuts; 1/2 cup grated Parmesan cheese; 4 cloves garlic, peeled and quartered; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice; 1/2 teaspoon lemon zest; 1/2 cup extra-virgin olive oil

⏱️ Ready in 20 min 🥄 Prep 20 min 👥 24 servings

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 20 min

Serves 24

Difficulty Medium

Nutrition Facts

Servings per recipe 24

Serving size 1 serving

Amount per serving

Calories 67

% Daily Value*

Total Fat 6.6g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 87mg 4%

Total Carbohydrate 0.8g 0%

Dietary Fiber 0.2g 1%

Total Sugars 0.1g

Protein 1.5g 3%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.