Active Time: 10 minutes • Total Time: 0 minutes
Yields: 8 Servings
- 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. This version uses walnuts instead of the classic pine nuts, but you could use pine nuts or even hazelnuts.
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.
no pine nuts listed in recipe for Spinach-Basil Pesto
Please add pine nuts and the amount to this recipe. It has been left out.
Susan, thanks for pointing this out. The recipe head note was incorrect to mention pine nuts, actually. This version was intended to be made with walnuts as noted in the ingredients. We’ve made the correction thanks to your eagle eye!