Spinach Basil Pesto

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recipe by Jessica Entzel

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    321
based on 1 ratings

I always make a double batch of pesto and freeze half of it for when I'm in a pinch for time. Delicious as a spread on sandwiches or toss with pasta (or zucchini spirals), chicken and cherry tomatoes for a quick weeknight dinner. You can also use pine nuts, which are a more traditional pesto ingredient, or walnuts for extra bite!

recipe updated 24 Feb 2022

Ingredients

  • Pecan pieces icon
    Pecan pieces
    25 g
  • Fresh garlic icon
    Fresh garlic
    12 g
  • Lemon icon
    Lemon
    ½
  • Kosher salt icon
    Kosher salt
    5 g
  • Baby spinach icon
    Baby spinach
    20 g
  • Fresh basil leaves icon
    Fresh basil leaves
    65 g
  • Parmesan cheese icon
    Parmesan cheese
    45 g
  • Olive oil icon
    Olive oil
    100 g

Tools

  • kCook icon Stick blender
  • kCook icon Glass measuring cup

Step preview

  1. Add pecan pieces, fresh garlic and lemon to a clean glass measuring cup
  2. Blitz with stick blender until fine - high speed
  3. Add kosher salt, baby spinach, fresh basil leaves, parmesan cheese and olive oil to the glass measuring cup
  4. Blitz with stick blender until smooth - high speed
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