Spinach and Basil Pesto

    15 minutes

    If you grow your own basil this is a great use for the big plants when summer is ending. This pesto can be made in big batches and frozen for months.

    32 people made this

    Serves: 12 

    • 185g fresh spinach
    • 185g fresh basil
    • 90g pine nuts
    • 60g walnut pieces
    • 24 small black pitted olives
    • 4 cloves garlic, peeled
    • 1 1/3 cups grated parmesan
    • 1/2 cup grated pecorino
    • 1 cup extra-virgin olive oil
    • 1 dash freshly ground black pepper

    Preparation:15min  ›  Ready in:15min 

    1. In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in parmesan and pecorino cheeses. Gradually add oil, processing until smooth and then season with pepper. Serve at room temperature.

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    FYI: According to Jacques Pepin on one of his TV shows, if you blanche the basil briefly it will not oxidize and therefore will retain its green colour. I would imagine this would hold true for the spinach as well.  -  29 Sep 2008


    Astronomical volume-much too much for my blenders. Suggest using one third quantities. Great taste though. I didn't have enough basil growing to meet full quantity.  -  20 Sep 2013


    I had to find a way to use up my end of summer basil and this recipe came to the rescue. Tossed it through my spaghetti tonight. You could also add a can of diced tomatoes for an easy pasta sauce or stir it through mashed potatoes for something different.  -  10 Jan 2010