Spinach Basil Pesto {Nut-Free}
Total Time
5 mins
Prep Time
5 mins
Rating
4.75 out of 5 stars
(113)
Ingredients
8
- 1/2 cup olive oil
- 4 cups packed spinach leaves
- 2 cups packed basil leaves
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Preparation
Step 1
Place the olive oil, spinach, basil, garlic, lemon juice, Parmesan cheese, salt, and pepper in a food processor or blender.
Step 2
Turn on the machine and blend for 30 seconds.
Step 3
Stop and scrape with a spatula and blend again until smooth.
Step 4
Taste and add more salt and pepper, if necessary.
Step 5
Serve with pasta, veggies, chicken, fish, as a spread, etc.
Step 6
Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!
Step 7
Save recipe for the next time?
Chef's notes
If you like a thinner pesto you can add a little more olive oil.
The pesto will keep in the fridge for up to one week and in the freezer for up to 6 months.
