It’s so delicious easier to make than you might think. Today we are sharing How to Make Basil Pesto with our yummy Spinach Pesto Recipe!
Hello there! I’m Shauna from Satori Design for Living, where I share home improvement projects, decorating tips, gardening ideas, recipes and more. I’m excited to be stopping by today to share a tasty Fresh Spinach Basil Pesto Recipe as part of Amy’s Summer Series.
If your garden is bursting with all kinds of green leafy vegetable and herb goodness, or you’re someone who loves visiting your local farmer’s market, this recipe is for you.
Unfortunately, our yard is on the smaller side, so what we’re able to grow each season is limited. This year, I planted basil, rosemary, oregano, parsley and thyme, along with some spinach and kale in containers. Not much, but it keeps the garden-loving side of me happy until we have more space.
In the meantime, there are all kinds of garden-to-table markets around us that make preparing fresh and delicious recipes so fun this time of year. And, in most cases, local produce is bursting with much more flavor, not to mention nutrients, than you’d typically find at the supermarket.
On our way to a picnic on Sunday, we made a pitstop in a nearby town and picked up garlic scapes from a local farmer. If you’ve never heard of them, they’re the flower buds of garlic plants that are removed earlier in the growing season to encourage the bulbs to plump up. Basically, you can use them the same way you’d use garlic cloves in a recipe.
I find the flavor to be a bit milder, making them a good choice for uncooked dishes like fresh pesto.
Have you ever made your own pesto? It’s so easy! We enjoy it slathered on bread or crackers, as pizza sauce or simply tossed with al dente pasta. It’s also delicious spooned over fresh tomatoes, grilled vegetables or soup. The possibilities are endless!
HOW TO MAKE PESTO
You can use almost any variety of leafy greens and herbs to make pesto. For this recipe, I chose spinach and basil since that’s what I had most of in my garden and I wanted to get to it before the pesky little bugs did!
Add both to a food processor, along with some chopped garlic scapes (or garlic), pecans (or other nuts you prefer), salt and pepper, lemon juice and zest, olive oil and parmesan cheese. It’s really that simple. A powerful blender will work too.
I like to whip up a double batch and freeze it in jars. That way, I always have a quick and easy meal or appetizer option if I’m pressed for time or someone stops by unexpectedly.
Fresh Spinach Basil Pesto Recipe
Have You Ever Tried Basil Pesto? It's So Delicious Easier To Make Than You Might Think. Today We Are Sharing How To Make Basil Pesto With Our Yummy Spinach Pesto Recipe!
- 3 cups lightly packed fresh baby spinach
- 1 cup fresh basil leaves
- ⅓ cup chopped garlic scapes or 1 large garlic clove
- ⅔ cup finely chopped pecans or pine nuts or walnuts
- 1 tsp. fine sea salt
- Freshly cracked black pepper
- Zest and juice of large lemon about 4 TB. juice
- ⅔ cups extra virgin olive oil
- ¼ cup freshly grated parmesan cheese
In a food processor (or powerful blender), pulse together spinach, basil, garlic scapes, pecans, sea salt and pepper, lemon juice and zest until coarsely ground.
With food processor running, slowly add olive oil through top.
Process until combined.
Scrape down sides (if necessary), add grated parmesan cheese and pulse until smooth.
Store in glass jars or airtight containers, and refrigerate for up to one week (or freeze up to 6 months).
Makes 2, 250 mL jars.
Ready to give this spinach basil pesto a try? Your taste buds will thank you!
You may like to try out this delicious Basil Pesto Recipe too.
MORE EASY DINNER IDEAS
- Artichoke Spinach Baked Ravioli
- Crock Pot Chicken Tortilla Soup
- Tamale Pie Casserole
- Spaghetti Carbonara Recipe
- Easy Lasagna Bake with Penne Pasta
- Shrimp Scampi Recipe
- Baked Ravioli
I’d love for you to stop by Satori Design for Living to get a behind-the-scenes peek at the home projects I’m currently working on. It’s a never-ending process around here!
Wishing you the best of what’s left of summer,
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