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Spinach Basil And Pine Nut Pesto

Spinach Basil And Pine Nut Pesto

Course Appetizer, Sauce
Cuisine American, Italian Inspired
Keyword spinach-basil-pine-nut-pesto
Prep Time 10 minutes
Cook Time 7 minutes
Servings 2 cups
Author Melissa Sperka


  • ½ cup pine nuts toasted
  • 3 firmly packed cups baby spinach leaves
  • ½ packed cup fresh basil
  • 1 cup shredded parmesan-romano cheese
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small minced shallot or 2 Tbsp red onion
  • 1 tsp. sea salt
  • 4-6 cloves garlic peeled
  • ¼ tsp black pepper
  • tsp red pepper flakes adjust to taste
  • ½ 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 spinach, basil, shredded cheese, toasted pine nuts, lemon juice, lemon zest, minced shallot, 1 teaspoon 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.