Delicious pesto sauce made from fresh basil and spinach.
My family loves pesto sauce. We often buy freshly made pesto sauce from the store, but it’s so easy to make from scratch and it tastes just as good, maybe even better.
I’ve been searching for ways to sneak more veggies into my kids’ meals. I figured pesto sauce is a great place for hiding spinach – because the sauce is already green. This recipe turned out great – my family loved the sauce just as much as the store-bought sauce, and they didn’t even suspect that I had added spinach to it. Success!
Most pesto sauce recipes call for pine nuts. I’m sure pine nuts make the sauce taste delicious – but I never see pine nuts at the grocery store. Maybe I’m not looking in the right places? I don’t know – but either way, I just leave the pine nuts out when I make pesto sauce, and I’ve still always been really happy with the flavor of the sauce.
This recipe makes about 1 1/4 C of sauce – which is just right for one pound of pasta. Try mixing this sauce with whole wheat pasta, and add your favorite veggies (like sauteed asparagus, garlic mushrooms, or roasted brussel sprouts) and some grilled chicken for a filling, nutritious dish.
Serving size: 2 Tbsp
Time: 5 minutes
- 1 1/2 C fresh spinach
- 3/4 C fresh basil leaves (about 1.5 oz)
- 1/2 C grated Parmesan cheese
- 1/2 C olive oil
- 2 Tbsp minced garlic
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- Combine all of the ingredients in your food processor.
- Process until the mixture is smooth, about 1-2 minutes.
- Store in the fridge until you are ready to use.
This recipe is adapted from here.