Super Healthy Spinach Basil Pesto Recipe


2 big handfuls of baby spinach leaves (2 cups)
1 big handful clean basil leaves (1 cup)
1/3 cup pine nuts
5 cloves of garlic, skins and stubby bottom part removed, cut into rough chunks
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper, optional (but adds a great pop of heat!)
Juice and zest of one small lemon (make sure those pesky seeds don’t get in there!)
1/2 cup + 3 tablespoons olive oil

  1. Blend the spinach, basil, pine nuts, garlic, salt, pepper, lemon juice, lemon zest, and 3 tablespoons of the olive oil in a food processor or strong blender until almost smooth. Scrape the sides of the bowl down with a spatula as often as necessary.
  2. Drizzle the remaining olive oil into the mixture while processing until smooth. Feel free to leave this chunky or blend it completely smooth. It’s great both ways! Store in a clean airtight container for up to 5 days!

Original recipe and more pictures visit: Super Healthy Spinach Basil Pesto @

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