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0 from 18 votes

Spinach Basil Pesto

This quick and easy pesto is great with pasta, on sandwiches or added to cream sauces. Delicious with fresh seafood, grilled chicken and vegetables.

Prep Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 187 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 2 cups fresh basil leaves packed
  • 1 cup fresh baby spinach leaves packed
  • 6 cloves garlic
  • ¾ teaspoon sea salt
  • ½ cup olive oil
  • ¼ cup toasted sliced almonds
  • ¾ cup parmigiano reggiano grated

Instructions

    Cup of Yum
  1. Place the basil, spinach, garlic, sea salt, olive oil and almonds in the bowl of a food processor. Pulse until well blended. Add the parmesan cheese and pulse again quickly just to combine. Taste for seasoning and adjust as necessary.
  2. Use immediately, or pour into a glass storage jar and cover with a piece of plastic wrap -- press the plastic onto the surface of the pesto so it doesn't discolor or form a skin. Seal the jar with the lid and refrigerate for up to one week.

Notes

  • To toast almonds, heat the oven to 325°. Place the almonds on a sheet pan in a single layer and bake for 10 minutes. Stir the nuts and cook for an additional 4-6 minutes or until the nuts are fragrant and golden. Let the almonds cool to room temperature before using in the recipe. 

Nutrition Information

Calories 187kcal (9%) Carbohydrates 2g (1%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 4g (20%) Cholesterol 6mg (2%) Sodium 372mg (16%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 741IU (15%) Vitamin C 3mg (3%) Calcium 141mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 187

% Daily Value*

Calories 187kcal 9%
Carbohydrates 2g 1%
Protein 5g 10%
Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 6mg 2%
Sodium 372mg 16%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 741IU 15%
Vitamin C 3mg 3%
Calcium 141mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.