Time to switch things up around here! Between boozy milkshakes and blondies, I thought it’d be a good time for a little balance! And with temps heating up this week, what better time to share my go-to pesto recipe. It’s one of those recipes that’s a staple in my house during the summer and I love how versatile it is. It’s super fresh, takes all of about 5 minutes to put together and the ways to use it are endless!
So I kind of have this commitment issue with basil. I like it, but I definitely don’t want to marry it. Ya know what I mean? This is where the spinach comes in. I love spinach and I eat it almost every day, whether it’s in my morning smoothie or part of a big salad. I guess I’d be okay settling down with that one! I have no idea how this conversation went so off the tracks!
Anyway, using spinach in the pesto is such a nice variation. You still get that bite from the basil, but it’s not overpowering. And this is one of those recipes that you can tweak to really suit your taste. You can use half spinach, half basil, or all basil if that’s your thing. If you’re all about the garlic, throw an extra clove in. The one ingredient that really makes this pesto pop is the lemon zest and juice. It adds this brightness to the pesto that makes you want to slather it on everything!
I love using this pesto to zhush up some grilled chicken and add some summer freshness to dinner. It’s also fabulous for sandwiches and I even love adding a dollop on top of an omelette for Sunday brunch – so good!
I’ll be sharing some of my favorite recipes using pesto in the coming weeks, so stay tuned! What are some of your favorite ways to use pesto?
Homemade spinach basil pesto is so easy, fresh and delicious! My go-to recipe is ready in no time and can be used in countless dishes!
- 1 and 1/2 cups lightly packed baby spinach
- 1/2 cup lightly packed basil
- 1/4 cup pine nuts, toasted
- 1/4 cup parmesan cheese
- 1-2 garlic cloves
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. lemon zest
- 1 Tbsp. + 1 tsp. fresh lemon juice
- 1/3 cup extra virgin olive oil
- In the bowl of a food processor, pulse spinach, basil, pine nuts, cheese, garlic, salt, pepper, lemon zest and juice until coarsely chopped.
- With the food processor running, slowly pour in the olive oil and blend until smooth.
- Scrape down the bowl of the food processor and taste to adjust seasoning.
- Use immediately or transfer to an air-tight container until ready to use.
Recipe can be adjusted to your taste by using all basil, or half basil, half spinach.
If using this pesto for pasta, I normally add a few extra cloves of garlic and up the cheese to 1/3 cup. It all depends on what I'm using the pesto for.
If you like a thinner pesto, you can add an additional Tablespoon or 2 of olive oil.