Basil and Spinach Pesto is a delight to eat with crisps and sliced vegetables. When added to seafood and pasta dishes, it takes the dish up to a new level. The simple ingredients bled to create a lovely balance. The smooth pine nuts, fresh spinach and basil, parmesan, garlic and lemon zest and the catalyst of olive oil. This combination makes this Italian pesto such a hit. Serve as a pesto and dip for so many dishes.

Basil and Spinach Pesto

The Pesto is a make in advance recipe with a healthy spinach ingredient that the children love. Serve on seafood and rice/pasta for a divine subtle meal.

4.75 from 62 votes

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Course: Dips and Spreads

Cuisine: Italian

Keyword: Sauce, Vegetables

Prep Time: 5

Total Time: 5

Servings: people

Calories: 622kcal

Ingredients

90 g pine nuts toasted
30 g basil
1/2 large lemon zest
80 g Parmesan grated
2 cloves garlic
100 g spinach or kale
175 ml olive oil

Instructions

Put the spinach, pine nuts, garlic, olive oil together with the basil leaves and the lemon zest into a blender and pulse the ingredients into a rough paste.
Add the Parmesan and blend again until the mixture becomes smooth.
Taste and season if required.
Transfer the mixture into a glass/plastic bowl. Add a little bit more olive oil to loosen it up and store in the fridge until needed. Remove and allow to warm before using.

Nutrition

Basil and Spinach Pesto