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spinach-basil-pine-nut-pesto
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Spinach, Basil and Pine Nut Pesto

Course Appetizer, Sauce
Cuisine American, Italian Inspired, Southern
Keyword basil-pesto-recipe, spinach-basil-pine-nut-pesto
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
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 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

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