Fresh and Flavorful Basil Spinach Pesto

Ingredients

• 0.25 cup pine nuts (toasted; can substitute with pistachios, walnuts, or pepitas)
• 2 garlic (cloves, roughly chopped)
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp lemon juice (freshly squeezed)
• 0.5 cup parmesan cheese (freshly grated from a block preferred)
• 2 cup fresh baby spinach
• 2 cup basil leaves (fresh)
• 0.5 cup extra virgin olive oil
• 2 tbsp cold water (optional, to thin the pesto to desired consistency)

Steps

1. 1

   Place the toasted pine nuts (or chosen nuts/seeds), chopped garlic, kosher salt, black pepper, lemon juice, and parmesan cheese in a food processor.

2. 2

   Pulse the mixture until combined, which should take about 15 seconds.

3. 3

   Add the fresh baby spinach and basil leaves to the food processor.

4. 4

   Pulse again, scraping down the sides of the bowl as needed, until the greens are combined, about 15-30 seconds.

5. 5

   With the motor running, slowly stream in the extra virgin olive oil through the feed tube of your food processor. Process until the pesto is smooth and cohesive, about 30 seconds. If your processor or blender does not have a feed tube, simply add the olive oil and process until smooth.

6. 6

   Taste the pesto and season with another pinch of salt or a squeeze of lemon if needed.

7. 7

   If you prefer a looser consistency, add a couple tablespoons of cold water and pulse to combine until you reach your desired thickness.

8. 8

   Store the pesto in an airtight container in the fridge for up to two weeks, or freeze in ice cube trays for longer storage.

Notes

For a vegan version, omit the parmesan cheese or substitute with 1/3 cup nutritional yeast. To prevent browning, you can pour a thin layer of olive oil over the top of the pesto before sealing the container. Pesto can also be frozen in ice cube trays; once frozen, transfer to a Ziploc bag for up to 6 months.

Nutrition per serving

• sauce
• condiment
• vegetarian
• gluten-free
• no-cook
• healthy
• meal prep