Spinach-Basil Pesto

By: Jaye Beeler, Grand Rapids, Michigan - Found on Taste of Home

Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter

Category,
Yields1 Serving
 6 garlic cloves, halved
 3 cups fresh baby spinach
 1 ½ cups loosely packed basil leaves
 ¾ cup chopped walnuts or pine nuts, toasted
 1 cup grated Parmesan cheese
 ½ tsp salt
 Dash pepper
 ¾ cup olive oil
1

Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream.

2

Can you freeze Spinach-Basil Pesto?
Freeze pesto in freezer containers. To use, thaw in refrigerator.

Ingredients

 6 garlic cloves, halved
 3 cups fresh baby spinach
 1 ½ cups loosely packed basil leaves
 ¾ cup chopped walnuts or pine nuts, toasted
 1 cup grated Parmesan cheese
 ½ tsp salt
 Dash pepper
 ¾ cup olive oil

Directions

1

Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream.

2

Can you freeze Spinach-Basil Pesto?
Freeze pesto in freezer containers. To use, thaw in refrigerator.

Notes

Spinach-Basil Pesto
IngredientsDirections