Spinach Basil and Pine Nut Pesto will transform pasta, bread, pizza and beyond into an Italian-inspired feast. Fresh and chocked full of robust flavors, it’s a healthy and delicious busy day meal option that the whole family will love.
Pasta and Spinach Basil Pesto
I often grab pasta and pesto when I’m in a hurry, and I need to get a meal on the table. There are several very good prepared brands that I use. However, this week, after a trip to my local Costco, I came home with a huge container of spinach. It was the perfect opportunity to make a batch of homemade pesto. I love this as a quick no-cook sauce for pasta. In fact, after a long and tedious day of tagging clothes, toys, books and shoes for a consignment sale, I needed something super easy for dinner. I decided to cook a pot of fettuccine and toss it with this fresh pesto for a quick and healthy meatless dinner.
Spinach Basil and Pine Nut Pesto
Spinach is absolutely one of my favorite leafy greens. I can’t find enough uses for it in our meals. My family is no different from your family in that, we enjoy a variety of foods and cuisines from all over the world, along with our Southern comfort foods. This fresh pesto qualifies as one of those global flavors we love and, a terrific use for my over abundance of spinach, too. Another popular flavor to try is this Sun-Dried Tomato Pesto from Culinary Ginger.
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Spinach, Basil and Pine Nut Pesto
Servings: 2 cups
- 1/2 cup pine nuts toasted
- 3 cups firmly packed baby spinach
- 1/2 cup packed fresh basil
- 2 Tbsp red onion
- 1 cup shredded parmesan-romano cheese
- 2 Tbsp fresh lemon juice
- 1 tsp sea salt
- 1 tsp lemon zest
- 4-6 cloves garlic peeled
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes adjust to taste
- 1/2 cup olive oil
- Preheat the oven to 350°F. Spread the pine nuts onto a baking sheet. Toast in the oven for 6-7 minutes until golden, then set aside to cool.
- In a large food processor, place the pine nuts, spinach, basil, onion, shredded cheese, lemon juice, lemon zest, sea salt, garlic cloves, pepper and red pepper flakes.
- Pulse a few times, and the mixture will begin to process.
- Drizzle the olive oil in through the tube at the top. Stop and scrape the side of the bowl at least once so, that everything blends together.
- Use immediately tossed over warm pasta, as a spread for toasted garlic bread or as a dip.
- Chill tightly covered in the refrigerator for up to 2 days.
- Walnuts may in place of the pine nuts, if desired.
- Pine Nuts can also be toasted in a skillet on the stove top. Move the pan continually and toast over medium-high heat until fragrant.
Serving: 1cup | Calories: 949kcal | Carbohydrates: 13g | Protein: 26g | Fat: 92g | Saturated Fat: 18g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 50g | Cholesterol: 44mg | Sodium: 1969mg | Potassium: 595mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5019IU | Vitamin C: 24mg | Calcium: 633mg | Iron: 4mg