Spinach-basil Pesto - earthboundfarm

Spinach-basil Pesto

Servings: 8

| Active Time: 10 minutes

| Total Time: 10 minutes

A twist on the classic condiment, this flavorful and nutritious spinach-basil pesto is a great addition to sandwiches, pastas, pizzas, or soups. The addition of spinach and walnuts also make this a more budget-friendly option than your traditional pesto. Any of our spinach products would work well here, even our baby arugula-baby spinach or baby kale-baby spinach blends. If you happen to have an abundance of spinach and basil, make a double or triple batch of this pesto and freeze it for up to 3 months. If you plan to use the pesto in small amounts, freeze the sauce in ice cube trays and then store the frozen cubes in a zipper bag. This version uses walnuts instead of the classic pine nuts, but you could use pine nuts or even hazelnuts.


4 clove garlic

2-3 tablespoons toasted walnuts

1/4 teaspoon salt

2 cups organic basil

2 cups Earthbound Farm Organic Baby Spinach

2.5 tablespoons lemon juice

1/4 cup grated parmesan Asiago, or Pecornio Romano cheese

1/3 cup extra-virgin olive oil


Place the garlic, walnuts, and salt in the bowl of a food processor and pulse to chop roughly. Add the spinach, basil, lemon juice, and cheese, and purée until smooth. With the machine running, add the olive oil in a slow, steady stream. Taste and add more salt if desired.

Transfer the pesto to a clean container, cover, and store in the refrigerator for up to 1 week. If serving with pasta, combine with the pesto and more fresh spinach at the end.