This easy basil pesto sauce recipe with walnuts and spinach tastes amazing and is ready in 5 minutes! It’s the best pesto for pasta and more!
Basil Spinach Pesto
Basil pesto sauce is absolutely delicious and so versatile. This homemade basil spinach pesto sauce has an amazing flavor that will enhance so many things, not just Pasta!I used this homemade pesto to make my Creamy Pesto Pasta, this easy Pesto Pasta Salad, and super yummy Pesto Chicken and Veggies.
Pesto is super quick and easy to make! I will never use store-bought pesto when I can make this my own in as little as 5 minutes. Not only does homemade pesto taste better, but it is also healthier and better for you. Fresh pesto is packed with vitamins, minerals, protein, and lots of flavor! Making your own pesto with fresh ingredients equals a vibrant, bright green pesto sauce, rather than the dark brownish-green pesto in jars that you will see in the store. You can really taste the difference, and it truly is amazing!
I hope that you enjoy the basil spinach pesto sauce!
What to Make with Pesto Besides Pasta
What can you make with pesto besides pasta? You can use pesto to make lots of yummy things! Here are a few ideas.
- Basil Pesto Chicken and Veggies
- Baked Salmon
- Parmesan Chicken Tenders
- Italian Roasted Shrimp
- Parmesan Herb Tilapia
- Baked Chicken Breasts
- Cedar Plank Salmon
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Basil Pesto Sauce Ingredients
These pesto sauce ingredients are just a little bit different than traditional pesto ingredients, but they create a complex flavor profile that is simply the best!
- basil – fresh basil leaves with tough stems removed.
- spinach – fresh baby spinach with tough stems removed.
- walnuts – You can use raw walnuts or these delicious Italian Herb Walnuts. Macadamia nuts, Pistachios, and pine nuts are great substitutes.
- garlic – fresh cloves of garlic or jarred minced garlic.
- avocado oil – or olive oil. I have used both.
- lemon juice – freshly squeezed lemon juice or bottled lemon juice. Fresh is best!
- parmesan – freshly grated parmesan cheese.
- salt and pepper – I use kosher salt and freshly ground pepper.
How to Make Amazing Basil Pesto Sauce
Creating an amazing pesto sauce is so simple. I used a food processor to make this pesto. Making basil pesto in a food processor or blender is super easy and ready in 5 minutes!
First, add the nuts and the garlic to the food processor. Secure the lid and blend for 15 seconds. Turn off and scrape the sides if needed.
Add the basil, spinach, salt, and pepper to the food processor. Secure the lid and blend on the lowest setting. While blending the basil and spinach, slowly pour in the lemon juice and olive oil through the feed tube. Blend until it is thoroughly mixed. Scrape the sides if needed.
Turn off the processor and add the grated parmesan cheese. Secure the lid and puree in 15-second intervals, scraping the sides in between intervals, until the pesto is blended to your liking. Once thoroughly blended, do a taste test and add additional salt and pepper if needed.
This recipe will yield 12 – 14 oz. of pesto sauce. If you will not be using all of the sauce immediately, then store the pesto in an airtight container, like a mason jar, in the refrigerator until ready to use.
Basil Pesto Sauce
Ingredients
- 2 cups fresh basil tough stems removed
- 2 cups fresh baby spinach tough stems removed
- 1/2 cup walnuts (see notes for options)
- 1/2 cup olive oil or avocado oil
- 1/2 cup parmesan cheese grated
- 5 - 6 cloves garlic
- 3 tablespoons lemon juice - fresh is best.
- 1/2 teaspoon kosher salt or to taste.
- 1/4 teaspoon freshly ground pepper or to taste.
Instructions
- Add the nuts and the garlic to the food processor. Secure the lid and blend for 15 seconds. Turn off and scrape the sides if needed.
- Add the basil, spinach, salt, and pepper to the food processor. Secure the lid and blend on the lowest setting. While blending the basil and spinach, slowly pour in the lemon juice and olive oil through the feed tube. Blend until it is thoroughly mixed. Scrape the sides if needed.
- Turn off the processor and add the grated parmesan cheese. Secure the lid and puree in 15-second intervals, scraping the sides in between intervals, until the pesto is blended to your liking. Once thoroughly blended, do a taste test and add additional salt and pepper if desired.
Notes
- Storage: Store the pesto in an airtight container, like a mason jar, in the refrigerator until ready to use.
- Nuts: You can use raw walnuts or these delicious Italian Herb Walnuts. Macadamia nuts, Pistachios, and pine nuts are great substitutes.
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If you make this Basil Pesto Sauce, please leave a comment in the comments section. I would love to hear from you and truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
More Sauce Recipes
I haven’t made Pesto, but an excited to make this one! Should the macadamia nuts (and other nuts) be roasted, dry roasted, lightly salted, etc.?
You can use raw or roasted nuts. I usually use raw unsalted nuts to make my pesto but I have used roasted on different occasions. If you decide to use lightly salted macadamia nuts, reduce the salt that you add to the pesto or do a taste test prior to adding the salt. I hope this helps and that you enjoy the pesto!
I made this for the first time and it is delicious! I will never buy store bought again. Very easy to make and very yummy
I’m happy to hear that you enjoyed the pesto sauce and thank you so much for the compliment!