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 Feb 24, 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
  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
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