Spinach Basil Pesto {Nut-Free}
Recipe from Two Peas and Their Pod
This nut-free spinach basil pesto is bright green and full of flavor! It is great with pasta, veggies, chicken, fish, or as a spread on sandwiches.
Servings: 8
Calories: 138kcal
Ingredients
- 1/2 cup olive oil
- 4 cups packed spinach leaves
- 2 cups packed basil leaves
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.
- Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!
Notes
If you like a thinner pesto you can add a little more olive oil. The pesto will keep in the fridge for up to one week and in the freezer for up to 6 months.
Nutrition
Calories: 138kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 207mg | Potassium: 101mg | Vitamin A: 1750IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 0.7mg