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Spinach Basil Pesto

  • Author: Mavis Butterfield



2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh basil
1/2 cup pine nuts
1/4 cup Parmesan cheese, grated
3 garlic cloves
¼½ cup extra virgin olive oil {depends on preference}
1/4 teaspoon sea salt
1/8 teaspoon red crushed pepper flakes {totally optional}
1/8 teaspoon fresh ground black pepper


Toss the spinach, basil, garlic, salt, pepper, Parmesan, red crushed pepper and pine nuts into a food processor and pulse, slowly adding oil until the mixture is nice and smooth.

I know it’s hard to imagine, but if you make more pesto than you can eat, try freezing it. I like to freeze my extra pesto in my mini muffin tin. I use a 2 tablespoon scoop so the portions are all the same. Then I simply pop the filled muffin tin in the freezer for a few hours until the pesto is frozen, then pop the cubes of pesto in a zip baggie to use later.

The next time you need a little pesto, simply pop a cube in the microwave for a few seconds to thaw, then mix in to your favorite recipe.