Spinach Basil Pesto

This spinach pesto sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add them to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 67 Calories

Ingredients

• ½ teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon freshly ground black pepper
• ½ cup grated Parmesan cheese
• ½ cup extra-virgin olive oil, divided
• 1 ½ cups baby spinach leaves
• ¾ cup fresh basil leaves
• ½ cup toasted pine nuts
• 4 cloves garlic, peeled and quartered
• ¾ teaspoon kosher salt

Recipe Instructions

Step 1

Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle remaining olive oil into the mixture while processing until smooth.