This pesto is a bright and fresh twist on the classic, made with spinach and basil but without nuts! It’s super easy to whip up and perfect for adding flavor to pasta, sandwiches, or veggies.
Honestly, I love how quick this is to make—just blend, and you’re done! Plus, it’s a fun way to sneak in some greens. Pair it with your favorite pasta, and you’re all set! 🍝
Key Ingredients & Substitutions
Spinach: Fresh spinach gives the pesto a vibrant green color and mild flavor. If you don’t have fresh spinach, you could use frozen spinach—just thaw and drain it well before blending.
Basil: This adds a sweet, fragrant taste. If fresh basil isn’t available, you might consider using dried basil, but use less since it’s more potent. Alternatively, you could try arugula or parsley for a different flavor profile.
Garlic: Fresh garlic provides a punchy flavor. If you prefer a milder taste, roasted garlic is a great substitute. Just a few cloves will offer a richer, sweeter flavor.
Parmesan Cheese: This cheese adds a nice savory kick. If you want to make it dairy-free, nutritional yeast can be a good alternative, giving a cheesy flavor without the dairy.
Olive Oil: Extra-virgin olive oil is best for its flavor. You can substitute it with any neutral oil, like avocado or grapeseed oil, if needed.
How Do I Get the Perfect Consistency for Pesto?
Getting the right texture in your pesto is key to a great result. Here’s how to ensure it turns out just right:
- Start by adding the leafy ingredients—spinach, basil, and garlic—into the blender first. This aids in evenly mixing.
- Pulse the mixture a few times to start breaking down the leaves without turning it into a puree immediately.
- As you run the blender, slowly drizzle in the olive oil. This gradual addition allows it to emulsify properly, creating a creamy, cohesive sauce.
- Check the consistency as you blend. You want it to be smooth but still have some texture. If it’s too thick, add a bit more oil or a splash of water to loosen it up.
Remember, it’s easy to adjust as you go, so feel free to taste and tweak!
Easy Spinach Basil Pesto Without Nuts
Ingredients You’ll Need:
- 2 cups fresh spinach leaves, packed
- 1 cup fresh basil leaves, packed
- 2-3 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1-2 tablespoons lemon juice (optional, for brightness)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This vibrant pesto takes about 10-15 minutes to prepare. You simply blend the fresh ingredients together and store it for later use. Perfect for adding flavor to your meals without much fuss!
Step-by-Step Instructions:
1. Prepare the Greens:
Start by rinsing the spinach and basil leaves thoroughly under cold water to remove any dirt. After rinsing, gently pat them dry with a clean kitchen towel or paper towels. It’s important to make sure they’re dry so your pesto isn’t too watery!
2. Blend the Base Ingredients:
In your food processor or blender, throw in the fresh spinach, basil, garlic cloves, and grated Parmesan cheese. This combination of ingredients will create a flavorful base for your pesto.
3. Start Blending:
Pulse the mixture a few times to start breaking down the leaves and garlic. Don’t rush this part! You want to make sure everything is chopped and mixed well before moving on.
4. Add the Olive Oil:
While the processor is running, slowly drizzle in the olive oil. This helps to emulsify the mixture, creating that creamy pesto texture. Stop blending once it reaches the consistency you want—smooth but still a little chunky is ideal!
5. Season and Adjust:
If you’re using lemon juice, add it now! This not only brightens the flavor but also helps preserve the beautiful green color. Season your pesto with salt and freshly ground black pepper to taste. Blend again briefly to mix everything together!
6. Store or Serve:
Once everything is blended to your liking, transfer the pesto to an airtight container or jar. If you’re not using it right away, you can refrigerate it for later. It’s fantastic tossed with pasta, spread on sandwiches, or drizzled over roasted veggies.
Enjoy this fresh, nut-free spinach basil pesto—it’s simple, delicious, and so versatile! Perfect for adding a burst of flavor to any dish!
Can I Replace the Parmesan Cheese with a Vegan Option?
Absolutely! If you’re looking to keep this pesto dairy-free, nutritional yeast is an excellent substitute. Start with a couple of tablespoons to mimic the cheesy flavor and adjust to your taste!
How Long Does This Pesto Last in the Fridge?
Stored in an airtight container, this pesto will last up to one week in the refrigerator. For the best flavor and freshness, try to consume it within a few days!
Can I Freeze Spinach Basil Pesto?
Yes, you can freeze pesto! Just spoon it into ice cube trays or small containers. Once frozen, transfer the cubes to a freezer-safe bag for easy portioning. It can last up to three months in the freezer!
What If I Don’t Have Fresh Spinach?
If fresh spinach isn’t available, you can use frozen spinach. Just remember to thaw it completely and squeeze out excess moisture before adding it to the blender. Alternatively, other leafy greens like kale or arugula can work, giving your pesto a different twist!