Spinach Basil Pesto

A Nut-Free Spinach Basil Pesto That Disappears Fast

When summer basil takes over the garden, this spinach basil pesto is my go-to. It’s nut-free, so everyone can dig in, and the spinach makes it a vibrant green without adding any funny taste, our boys have no idea it’s in there. Plus, it comes together in 5 minutes flat. Use it on pasta, sandwiches, or roasted potatoes, and watch it vanish.

Why This Nut-Free Pesto Deserves a Spot in Your Fridge

• Nut-free and allergy-friendly. No pine nuts or walnuts means this pesto works for school lunches and potlucks without worry.
• Bright green and budget-friendly. Spinach gives it a gorgeous color and costs less than a pile of basil, so you can make it all summer long.
• Ready in 5 minutes. By the time your pasta water boils, you’ll have a jar of homemade basil pesto waiting.

Key Ingredients for an Easy Pesto Recipe

• Fresh basil and spinach: Use the freshest leaves you can find, no wilting or yellowing. Pack them firmly into the measuring cup so you get the right amount. Spinach can be baby or regular, just make sure it’s washed and dried.
• Parmesan cheese: A good-quality block shredded yourself melts better and tastes sharper than pre-shredded stuff. For a vegan swap, try nutritional yeast (start with 2 tablespoons).
• Olive oil: Use a mild extra-virgin olive oil so it doesn’t overpower the herbs. A fruity one works nicely.

Kitchen Tools for Making Pesto at Home

• Food processor or blender, a food processor gives you more control over texture; a blender works too but you may need to scrape more.
• Rubber spatula, for scraping down the sides and getting every last bit out.
• Glass jar or airtight container, for storing your pesto in the fridge.

Tips for Making the Best Homemade Basil Pesto

Don’t be shy about the spinach, you truly can’t taste it. It just adds that pretty green hue and a little extra nutrition. Because spinach is milder than basil, you can use more of it and save money. If you’re unsure, start with the 4 cups packed and trust the process. A food processor or blender works fine; just scrape down the sides halfway through to get everything smooth.

Expert Tips for Perfect Spinach Basil Pesto Every Time

To keep the color bright, don’t over-blend, stop as soon as it’s smooth. Use good olive oil because it’s a major flavor player. Pack those greens firmly into the cup; loosely packed leaves mess up the ratio. Always taste after blending and add more salt or lemon juice if it needs a lift.

Spinach Basil Pesto Variations to Change It Up

If you want a different green, swap half the spinach for arugula for a peppery kick. Add a squeeze of lemon zest along with the juice for extra brightness. For a dairy-free version, replace the Parmesan with 2 tablespoons of nutritional yeast and a pinch of salt. Feeling bold? Toss in a handful of sun-dried tomatoes before blending for a tangy tomato-pesto hybrid.

Delicious Ways to Serve This Basil Pesto Without Nuts

Toss it with hot pasta, add a splash of pasta water to help it coat each strand. Spread it on a grilled cheese with mozzarella and a tomato slice for a lunch upgrade. Dollop it over roasted potatoes or stir it into soups for an instant flavor boost. It’s also great as a dip for fresh veggies or a topping for grilled chicken or fish.

How to Store Leftover Spinach Basil Pesto

Transfer the pesto to a jar or airtight container and press a piece of plastic wrap directly onto the surface to keep it from browning. Seal the lid and store in the fridge for up to 2 weeks. If you want to keep it longer, check out the freezing notes below.

Freezing This Nut-Free Pesto for Later

Spoon the pesto into ice cube trays, filling each compartment almost to the top. Freeze until solid, then pop the cubes out and store them in a freezer-safe bag or container. They’ll keep well for several months. When you need pesto, just thaw a cube or two in the fridge or toss directly into hot pasta.

Spinach Basil Pesto FAQs