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

Prep Time10

Cook Time7

Course: Appetizer, Sauce

Cuisine: American, Italian Inspired

Keyword: spinach-basil-pine-nut-pesto

Servings: 2 cups

Calories: 949kcal

Author: Melissa Sperka

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

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Spinach Basil And Pine Nut Pesto