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15-Minute Spinach and Basil Pesto
Sweet basil and tender baby spinach blend into a vibrant, emerald-green sauce that instantly elevates any meal. A generous dozen cloves of garlic provide a sharp, savory bite, while fresh lemon juice locks in that beautiful bright color. You'll want to keep a jar of this herbaceous blend in the fridge at all times. It's incredibly versatile, ready to be tossed with warm pasta, spread on crusty sandwiches, or spooned over roasted vegetables.
Equipment
- Food processor
Ingredients
- 2 cups (packed) fresh basil
- 3 cups (packed) fresh baby spinach (in a pinch you can substitute frozen spinach)
- ½ cup fresh flat-leaf parsley (leaves only)
- 12 peeled cloves garlic
- 1 teaspoon salt
- ¼ cup fresh lemon juice (plus another tablespoon or so for the top)
- ⅓ cup extra virgin olive oil
- 1 cup grated Parmesan cheese
Instructions
- 1Combine the washed basil, spinach, and parsley in a food processor and begin to puree. Add the garlic and salt, then continue to process until finely chopped.
- 2With the machine running, slowly drizzle in the lemon juice and olive oil. Stop to scrape down the sides of the bowl so everything blends evenly. Add the Parmesan cheese and pulse until the mixture forms a cohesive paste.
- 3Check the consistency. If the pesto seems dry, pulse in a little more olive oil until you reach a moist, spreadable texture.
- 4Transfer the finished pesto to a jar or bowl and drizzle a small splash of lemon juice over the surface. The acid prevents oxidation and keeps the greens bright.
Notes
- Storage: Keep in an airtight container in the fridge for up to a week, with a thin layer of lemon juice or olive oil on top to preserve the color.
- Freeze: Spoon the pesto into an ice cube tray and freeze until solid. Transfer the cubes to a zip-top bag and store for up to 3 months.
- Swap: If you don't have fresh spinach, substitute thawed and thoroughly squeezed frozen spinach.