Basil and Spinach Pesto
Fresh pesto is one of those things that can completely change a meal with only a spoonful or two.
There’s something about opening the fridge and seeing a jar of fresh pesto waiting there that makes an ordinary meal feel much less ordinary. Suddenly the plain pasta you were planning, yesterday’s roasted vegetables, or a simple piece of toasted bread has somewhere more interesting to go. It’s one of those small things to have around that quietly gives you more possibilities at mealtime.
This basil and spinach pesto has the freshness you expect from basil, with spinach adding another layer of green goodness and body. Garlic, nutritional yeast, and olive oil bring the savoury richness that makes pesto so satisfying even in small amounts. The aroma alone can make a meal feel brighter, particularly on days when you’re craving something fresh rather than heavy.
And there’s something enjoyable about a recipe that isn’t tied to just one purpose. You might first think of it for pasta, then find yourself adding a spoonful to lunch the following day or spreading some onto bread later in the week. Before long, that little jar becomes one of those ingredients you automatically look for whenever a plate feels as though it needs something extra.
Ingredients
Let’s talk about why these ingredients work:
- Fresh Basil: Provides the distinctive fragrant and herbaceous flavour at the heart of the pesto.
- Baby Spinach: Adds freshness, colour and extra body without overpowering the basil.
- Garlic: Gives the pesto a strong savoury flavour.
- Salt: Enhances the basil, garlic and other ingredients.
- Nutritional Yeast: Provides a savoury, slightly cheesy character while keeping the pesto plant-based.
- Olive Oil: Creates richness and helps transform the ingredients into a smooth sauce.
How to Make This Recipe
Step 1: Prepare the Greens
Prepare the fresh basil leaves and clean the basil and spinach thoroughly.
Step 2: Dry Well
Drain the greens carefully and remove as much excess water as possible. Too much water can make the finished pesto runny.
Step 3: Add Everything to the Blender
Place the basil, spinach, garlic, salt, nutritional yeast and olive oil into a food processor or high-speed blender. Blend until the ingredients begin to form a smooth mixture.
Step 4: Scrape Down the Sides
Pause regularly and use a spatula to push the basil and spinach back towards the blades.
Step 6: Continue Until Creamy
Repeat the blending and scraping process until the pesto becomes smooth and creamy.
Step 7: Adjust if Needed
If the pesto is too thick to blend properly, add a small amount of water as needed.
Basil and Spinach Pesto
Ingredients
- 2 bunches of fresh basil
- 200 grams raw, baby spinach
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- 1/2 cup olive oil
- Water if needed
Method
- Remove leaves from the pesto. Clean the spinach and pesto and drain well, ensuring all water has been removed (too much water will result in a runny pesto).
- Place all ingredients in a food processor or high-speed blender. Blitz until you have achieved a smooth consistency. This may take some time. You may need to open the blender regularly and use a spatula to push down the basil.
- Repeat this over and over until your basil is smooth and creamy. Use water if needed.
Recipe Notes
Things Needed:
- Food processor or high-speed blender
- Salad spinner or colander
- Spatula
- Measuring cups and spoons
- Container or jar for storage
Five Things to Love About Basil and Spinach Pesto
1. The Freshness Hits You Before You Even Taste It
Fresh basil has a smell that instantly changes the mood in the kitchen. Combined with spinach, garlic and olive oil, this pesto has that wonderfully green, fresh character from the moment the jar is opened.
2. It Can Rescue a Very Ordinary Meal
A simple bowl of pasta, some roasted vegetables or even a piece of bread can suddenly feel much more interesting once pesto is involved. It’s the sort of thing you’re grateful to discover waiting in the fridge.
3. A Little Can Go a Long Way
You don’t always need a large amount to change a dish. Sometimes a spoonful is enough to add colour, freshness and a completely different flavour to what you were already planning to eat.
4. It Brings That Fresh-Garden Feeling to the Plate
There’s something about a deeply green pesto that makes a meal feel vibrant before you’ve even taken a bite. It adds life to dishes that might otherwise feel a little plain.
5. It Encourages a Bit of Improvisation
This is one of those recipes that makes you look around the kitchen and think, “What else could I put this on?” That sense of possibility is part of what makes having homemade pesto around so enjoyable.
Frequently Asked Questions
Why does homemade pesto sometimes turn dark after blending?
Fresh basil can darken after it is cut and exposed to air. Keeping the pesto covered and refrigerated once prepared helps preserve its fresh appearance for longer.
Why is it important to dry the basil and spinach thoroughly?
The recipe specifically warns that excess water can result in a runny pesto. Dry leaves also give you more control over the final consistency because you can add water later only if it is genuinely needed.
Why does my pesto taste slightly bitter?
Basil, garlic and olive oil can all contribute some bitterness depending on their variety and freshness. Avoid adding unnecessary water or overloading the pesto with raw garlic, and taste it once everything has been properly blended together.
How thick should this pesto be?
It should be smooth and creamy rather than watery. It needs enough body to coat pasta or sit on a spoon without immediately running off.
Can I freeze Basil and Spinach Pesto?
Yes. Freezing it in small portions can be useful if you don't plan to use the whole batch at once. Small portions also mean you only need to thaw what you need.
Why do I have to stop the blender and push the basil down repeatedly?
Leafy herbs can sit above the blades rather than being pulled into them. Scraping the mixture down helps achieve a more even, creamy texture without adding unnecessary liquid.
