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 Dec 12, 2017

Ingredients

  • Pecan pieces icon
    Pecan pieces
    25g (about 3¼ tbsp)
  • Fresh garlic icon
    Fresh garlic
    12g (about 1½ tbsp)
  • Lemon icon
    Lemon
    about ½ units (29g)
  • Kosher salt icon
    Kosher salt
    1¾ tsp
  • Baby spinach icon
    Baby spinach
    20g (about ¾ cup)
  • Fresh basil icon
    Fresh basil
    65g (about 1½ cups)
  • Parmesan cheese icon
    Parmesan cheese
    47g (about 5 tbsp)
  • Olive oil icon
    Olive oil
    110ml (½ cup)

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, parmesan cheese and olive oil to the glass measuring cup
  4. Blitz with stick blender until smooth
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