Basil Spinach Pesto


Total Time:

5 minutes



Can we talk about pesto? Are you guys as obsessed as I am? I am total pesto hoarder. I put it on EVERYTHING. I use it on fish, throw it on chicken, toss it with some pasta, slather it on some toast with avocado… basically the possibilites are endless.

 Basil Spinach Pesto from

Here’s something else, sometimes I get way lazy and buy it pre-made from the store. Why? Why do I do such a thing? Because when I get home and start to eat it by the spoonful, I’m always disappointed. It’s never garlicky enough and it sometimes lacks a fresh flavor. And then I think to myself, Gaby you can’t be bothered to throw 5 ingredients in the blender or food processor and then press a button?  

So last weekend, in the middle of one of my marathon cooking extravaganzas, I whipped up a massive batch of pesto. Basil Spinach Pesto to be exact. You can’t really even taste the spinach, but it gives the pesto such a BRIGHT green color, more so that when you just use basil, so you totally need it. Plus it’s a super food, so chalk one up for that.  I sized down my recipe for you guys… but let’s just say I have about 1 pint worth of pesto in various containers in my fridge and freezer. This way, I will have freshly made Basil Spinach Pesto on hand for at least the next few weeks.

Basil Spinach Pesto from

These kinds of things make me happy. And I’m pretty sure it’s going to make you happy too. Plus it’s green… so if you’re celebrating St. Patricks Day this weekend and need something green, just make this and throw it on top of basically anything (except maybe desserts). I’d recommend throwing it into some mashed potatoes with extra parmesan cheese.

Basil Spinach Pesto Sauce

5 from 1 vote
Prep Time 3 mins
Total Time 5 mins
Course sauce
Cuisine Italian


  • 2 cups packed basil stems removed
  • 1 cup packed spinach
  • 1/4 cup shredded parmesan cheese
  • 3 cloves garlic
  • 1 lemon zested and juiced
  • 3/4 cup olive oil
  • salt and pepper to taste


  • Place the basil, spinach, parmesan cheese, garlic, lemon zest and lemon juice in a food processor or heavy duty blender. Pulse for 1 minutes to break everything up.
  • Slowly stream in the olive oil while the motor is running. Once everything is incorporated, turn off the blender or food processor and season with salt and pepper. Adjust as needed and transfer the pesto to air tight containers to refrigerate or freeze until ready to use.

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Recipe Rating


  1. Julie @ Table for Two

    I LOVE pesto anything! I would literally add this to every bread, pasta, you name it!

  2. Cookin’ Canuck

    We always have a container of pesto in the fridge, but I will ‘fess up that sometime it is store-bought. This is one I have to try!

  3. Robyn Stone | Add a Pinch

    I love to make (and eat) pesto too!!! Yours looks amazing!!!

  4. Kevin @ Closet Cooking

    Spinach works so well in pesto! I am lovin that vibrant green colour and longing for spring!

  5. Johanna

    I am literally so exited! This recipe doesn’t just sound delicious, it also doesn’t have any nuts in! I love nuts, but I can’t eat them anymore, because my boyfriend is allergic to them, and oh dear do I miss Pesto! Will definitely try this 🙂

  6. Heather Christo

    This is gorgeous. Now I am TOTALLY craving this, and avocado on toast. like a lot!

  7. Little Kitchie

    I do the same thing with pesto – buy it at the store and then think WHY?! Yours looks just perfect!

  8. Abby @ The Frosted Vegan

    I never knew how much I adored pesto until recently and now I am LOVING it!

  9. Stephie @ Eat Your Heart Out

    I love pesto, and spinach pesto is my jam! (Not literally. Jam is my jam. Pesto takes the place of everything else.)

  10. monika

    Mmmm. I am always looking for ways to incorporate spinach. This looks like a winner as we love pesto!

  11. Amanda

    Love pesto! What a perfect way to celebrate St Patty’s Day 🙂

  12. Rachel @ Baked by Rachel

    I could totally go for a big helping of this right now!

  13. Marian (Sweetopia)

    Love this! What a perfect idea for St. Patrick’s Day!

  14. Arugula, Asparagus and Farro Salad | What's Gaby Cooking

    […] and a boat load of basil. Clearly that meant one thing, Arugula, Asparagus and Farro Salad (with pesto) was destined for dinner. Thomas, my recently high cholesterol diagnosed husband, has decided that […]

  15. Kale Pesto (on Gluten-Free Pasta) » The Funny Tummy Cafe

    […] P.P.S. I adopted (aka adapted) you from what’s gaby cooking. […]

  16. Mommypage

    This looks so yummy!! Pesto is delicious and perfect to add to any dish. I can’t wait to try this!

  17. Pasta with Mushrooms, Herbs and Cheese | What's Gaby Cooking

    […] this one, but last week I only had some chives and scallions in my garden (I ate all the basil the week before making a basil spinach pesto) so I just substituted the other herbs and it was just as glorious. […]

  18. Hot Caprese Dip | What's Gaby Cooking

    […] used a store-bought pesto for this recipe to keep things simple, but you could easily use your favorite homemade recipe as well! Either way, I promise this snack is going to be the talk of the town once you serve it to […]

  19. Beth

    Found my new pesto sauce for this season! Just picked fresh basil from my garden. I love the hint of lemon in the sauce. I also added toasted pine nuts! Thanks for the recipe!

  20. Planting an Indoor Herb Garden – Mr & Mrs Miller

    […] characteristics, basil is also a rich source of magnesium.  It’s delicious blended into a pesto, in simple pairings like a caprese salad, or as a fresh highlight in butternut squash […]

  21. Marisa

    5 stars
    Amazingly delicious! I keep it on hand at all times and put it on almost everything, my favorites include any pizza or salmon.