Basil Spinach Pesto

Basil Spinach Pesto

This recipe is a nutrient-dense upgrade to the classic pesto. By combining fresh basil with baby spinach and toasted nuts, you get a bright, deep green sauce that is as healthy as it is delicious. The secret to the perfect flavor is starting with a quick garlic-oil blend to ensure even distribution!

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Ingredients

  • 1 ½ cups baby spinach leaves
  • ¾ cup fresh basil leaves
  • ½ cup toasted walnuts or pine nuts
  • 2 tbsp nutritional yeast
  • ½ cup grated Parmesan cheese
  • ½ cup extra-virgin olive oil, divided
  • 4 cloves garlic, peeled and quartered
  • 1 tablespoon fresh lemon juice (plus an extra teaspoon if desired)
  • ¾ teaspoon kosher salt
  • Ground black pepper to taste

Method

  1. In a food processor, combine the quartered garlic cloves with 1 tablespoon of the olive oil. Blend briefly until the garlic is finely minced and incorporated into the oil.
  2. Add the spinach, basil, toasted nuts, Parmesan cheese, nutritional yeast, lemon juice, salt, pepper, and an additional tablespoon of olive oil to the processor.
  3. Pulse the mixture until it is nearly smooth. Pause as needed to scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
  4. With the food processor running on low, slowly drizzle the remaining olive oil into the mixture in a steady stream. Continue processing until the pesto reaches a perfectly smooth and creamy consistency.
  5. Taste and add the extra teaspoon of lemon juice or more black pepper if you want a brighter finish.
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