Basil-Spinach Pesto

Basil-Spinach Pesto


21 people made this

The best pesto is made with fresh herbs straight from the garden. Delicious tossed with pasta, spread on sandwiches or used as a dip. Will keep in the fridge for one week, or frozen for up to a month.


Serves: 12 

  • 2 garlic cloves, minced
  • 1 cup fresh basil
  • 1 cup fresh Continental parsley
  • 1 cup fresh spinach
  • 1/2 cup chopped fresh oregano
  • 1/2 cup (60g) toasted pine nuts
  • 1/2 cup (60g) grated parmesan cheese
  • 1 pinch salt and freshly ground black pepper to taste
  • 3/4 cup (190ml) olive oil

Preparation:10min  ›  Ready in:10min 

  1. Blend the garlic, basil, parsley, spinach, oregano, pine nuts, parmesan cheese, salt, pepper and olive oil in a blender or food processor until smooth.

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