Spinach Basil Pesto without Nuts
User Reviews
5
Spinach Basil Pesto without Nuts
Description
The Spinach Basil Pesto without Nuts combines equal parts baby spinach and basil, packed fresh and blended with garlic, lemon juice, Parmesan cheese, salt, and pepper. Olive oil is gradually incorporated to create a thick paste without nuts. The lemon juice brightens the flavor, while Parmesan adds a savory depth. Careful blending preserves a pleasant, slightly coarse texture.
The resulting pesto has a fresh, green herbal aroma and balanced flavor that complements a variety of dishes. It can be tossed with cooked pasta, spread on pizza, used as a dip, or added to cooked vegetables, chicken, or fish for extra flavor.
To maintain freshness and prevent browning, pressing plastic wrap onto the pesto surface or covering with a thin layer of olive oil helps reduce air exposure. This pesto stores refrigerated up to two weeks or can be frozen in small portions for several months, convenient for adding to meals anytime.
Ingredients
- 4 cups baby spinach washed, dried, packed
- 2 cups basil washed, patted dry, packed, fresh
- ½ cup olive oil regular or extra virgin
- 3 cloves garlic rough chopped or whole
- 2 tablespoons lemon juice fresh
- lemon optional, zest from ½ lemon
- 1/4-1/3 cup Parmesan Cheese good quality, shredded or grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place all ingredients in a food processor or high speed blender. Blend for 30 seconds, stop and scrape the sides, blend again a few seconds. Do not over process.
- Taste, if bitter, you over processed a bit, add a little more cheese or if not allergic to nuts, a handful to nuts. Salt & pepper to taste.
- Store in airtight container in fridge up to 2 weeks, freeze in ice cube portions and store in ziplock baggie up to 6 months. Remove from freezer and thaw overnight or toss into soup or spaghetti sauce.
Notes
- Pesto works well served over pasta, baked potatoes, pizza, vegetables, chicken, fish, steak, or burrata, and can be stirred into soups or sauce for added flavor.
- To create a vegan version, substitute Parmesan cheese with nutritional yeast or plant-based Parmesan alternatives.
- Prevent pesto from turning brown by pressing plastic wrap tightly onto the surface to minimize air exposure or pouring a thin layer of olive oil on top before storing.
- Store pesto in an airtight container in the refrigerator for up to two weeks or freeze in ice cube trays for up to six months, thawing overnight before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup)
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 139kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 208mg | 9% |
| Potassium | 114mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1748IU | 35% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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