Name: Spinach Basil Pesto Sauce
Prep time: 10 min
Total time: 10 min
Yield: makes 1 jar (350 ml)
Cuisine: Mediterranean
Ingredients: 100 g fresh basil leaves (5 cups); 50 g fresh parsley leaves (2 cups); 25 g fresh mint leaves (1 cup); 50 g fresh spinach (2 cups); 40 g freshly grated Pecorino Romano cheese (3/8 cup); 2 cloves of garlic; 4 tbsp olive oil; 20 g pine nuts (1/8 cup) (or almonds, breadcrumbs, walnuts); 1 tsp lemon juice; 4 ice cubes

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

INGREDIENTS

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.

How to make Easy Spinach Basil Pesto Sauce

This Spinach Basil Pesto Sauce is incredibly easy to make.

Wash basil, mint, parsley and spinach before making the pesto.
Dry the greens using a salad spinner.
Blend everything together in a blender to get a creamy pesto sauce.
Store in a jar.
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.

How to use this spinach basil pesto

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

Pea with chorizo (add a teaspoon to the finished dish)
Fall Pepperoni Pizza with Onion and Sage (top with 1 tbsp)
Chicken Pumpkin Gnocchi with Peas and Carrots (add a teaspoon to the finished dish)
Lamb Skewers with Mint Sauce (use instead of the mint sauce)
Beef steak with Porcini mushrooms (add a teaspoon to the finished dish)

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.

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.

Ingredients