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Spinach Basil Pesto Sauce
How To Make

Spinach Basil Pesto Sauce

Spinach Basil Pesto Sauce is such an amazing recipe that you can use for a variety of dishes. Made in just 10 minutes and can be made months in advance.

Spinach Basil Pesto Sauce
Spinach Basil Pesto Sauce is another one of those recipes to have in your back pocket. If you too have a lot of fresh basil in your garden, then this is a good way to use it. This simple and incredibly quick basil pesto sauce can be stored in a jar or it can be transformed into ice cubes and kept frozen for up to three months. Use it for pasta, fish, chicken, salads and more. You can, of course, make your own mix of herbs for this pesto, but the process and method stay the same. Check this recipe for more info on where to use it and how to store it.

What is basil pesto and why you should make it

Basil pesto is a versatile homemade condiment that can be used in a variety of dishes (more below). It is also:

  • fresh and light
  • gluten-free
  • can be made up to 3 months ahead
  • made in just 10 minutes
  • incredibly easy to prepare
  • can be stored in a fridge and/or freezer
  • great for a variety of dishes like pasta, chicken, fish, salads, veggies
  • great for vegetarians


Greens - In this recipe, we used a mixture of fresh basil, fresh mint, fresh parsley, and fresh baby spinach. Wash and dry your greens. You can use just basil or make your own mix. Use only leaves.

Cheese - Pecorino Romano is a way to go, it will make the pesto creamy and delicious. Can be substituted with Parmesan cheese.

Olive oil - Use a good, high-quality extra virgin olive oil. If this is too strong for you, mix half of the extra virgin oil with canola oil or sunflower oil.

Pine nuts - Add creaminess and a nutty, earthy flavor. You can substitute with walnuts, almonds or pan-fried breadcrumbs. All nuts should be peeled.

Lemon juice - Adds a bit of acidity and that wonderful citrusy aroma.

Ingredients for Spinach Basil Pesto Sauce

How to make Easy Spinach Basil Pesto Sauce

This Spinach Basil Pesto Sauce is incredibly easy to make.

  1. Wash basil, mint, parsley and spinach before making the pesto.
  2. Dry the greens using a salad spinner.
  3. Blend everything together in a blender to get a creamy pesto sauce.
  4. Store in a jar.
  5. Keep in a fridge or freezer or use immediately

If you don't have a blender, you can simply use a pestle and mortar for your pest. Or use an hand-held immersion blender.

My basil pesto is too bitter, what should I do?

To prevent the pesto from becoming bitter, you should only use mint/basil/ parsley leaves. The stalks tend to be bitter. The younger the leaves, the better. If you still feel, like your pesto is too bitter, you can adjust the taste by adding 1/2 tsp or 1 tsp of sugar.

Basil Pesto before blending


Creamy Spinach Basil Pesto Sauce


How to use this spinach basil pesto

You can use this creamy basil pesto in a variety of dishes. We love using it in:

Other uses

  • Pasta: Cook your favorite pasta al dente. Reserve some pasta water. Add pasta water to your pesto (approx. 5 tbsp for 2 people) in a bowl. Stir to combine. Add the cooked and drained pasta. Toss and serve with some freshly grated parmesan cheese and fresh herbs.
  • Chicken: Spread about 2 tbsp of Spinach Basil Pesto Sauce over the raw chicken breast and bake in the oven with some cherry tomatoes until perfectly cooked.
  • Fish: Use a fillet of sea bass or sea bream. Spread about 1 tbsp of Spinach Basil Pesto Sauce over the fish and place in the oven until perfectly cooked.

Spinach Basil Pesto Sauce


Spinach Basil Pesto Sauce texture


How do I freeze and Store basil pesto?

Store your pesto in a covered jar. Add a tablespoon of olive oil on top. Cover the exterior of the jar with aluminum foil to prevent oxidation. Place in the fridge and keep chilled for up to a week.

You can also freeze your delicious pesto. Fill the ice cube mold with the pesto. Place in the freezer. Let the pesto cubes freeze completely, it will take about 4 - 6 hours. Then, transfer the frozen pesto cubes to a freezer bag. Keep frozen for up to 2 -3 months.


Lets get cooking!

  • makes
    jar (350 ml)
  • preparation:


  • Wash the greens

    Wash and dry the green (basil, parsley, mint, and spinach) using a salad spinner.

  • blend

    In a blender blend together the greens, Pecorino Romano cheese, peeled garlic cloves, olive oil, lemon juice, and pine nuts (or other nuts). Add the ice cubes - they will prevent the oxidation and preserve the beautiful green color. Pulse a few times to get a creamy Spinach Basil Pesto Sauce. Season to taste with salt and pepper.

  • Serve or store

    Transfer your pesto to a bowl or a glass jar. Add a tablespoon of olive oil on top of the pesto in a jar to cover the pesto. Store in a fridge for up to a week or use immediately on pasta, salad, fish, meat. You can also freeze the pesto in ice cube molds to have your pesto ready any day of the year. Keep it frozen for up to 2 - 3 months.

    To prevent the oxidation, cover the glass jar in aluminum foil (the exterior of the jar).


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