Baby Spinach & Basil Pesto


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This bright flavored pesto makes a great topping for vegetables, fish, or lamb. It also works well as a dip for fresh vegetables, and as a zippy sandwich topping too.

Yield: 1 Cup

Serving Size: 1 Tbsp
Calories: 105
Fiber: 0.2 grams
Protein: 1.4 grams
Fat: 11.3 grams



1/2 cup fresh basil leaves, packed
1 1/2 cups fresh baby spinach leaves, packed
2 cloves of garlic
1/4 cup walnut pieces
2/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
black pepper to taste


  1. Place basil, spinach, garlic, and walnuts in the bowl of a food processor, fitted with a steel blade. Pulse until coarsely chopped.
  2. With the processor on puree, slowly add the olive oil through the feed tube until the pesto is thoroughly pureed.
  3. Add the Parmesan and pepper, puree for 1 minute.
  4. Serve immediately.
  5. Store in the refrigerator or freezer, in a tightly covered container.


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