Spinach-Basil Pesto

Active Time: 10 minutes • Total Time: 0 minutes

Yields: 8 Servings

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  • 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

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. Don’t have pine nuts on hand? Swap in toasted walnuts or hazelnuts.

Place the garlic, pine nuts, 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.

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