Spinach Basil Pesto

Sep 18, 2012

Spinach, I like it raw, cooked, pureed you name it, my brother-not so much. But this is only one vegetable that I can hide in food without him knowing its there. Yes, every chance I get, I hide these green-goodness here and there..

And this time was pasta which we both devour in our own weird way. I am more of a marinara while hes a alfredo guy and our differences continue..Last time we were at this Italian Restaurant-Buca di Beppo, didn't realize the portion size was gigantic, could not finish half the bowl and did not even care for left overs. So after that pleasurable-miserable episode, I was done with it for a while..

As it's meatless Monday today, I was looking for recipes especially the main entree that I could do both ways-vegetarian & non-vegetarian..Fried rice is getting old and boring; so could not think of anything more homely & filling than pasta. Instead of store bought jar, I thought why not give home made pesto a try. I was not too sure how my brother was going to handle the green sauce; surprisingly, he loved it too! So, if you also happen to have a picky eater to please, this easy pesto recipe surely will do the trick..don't worry its not spinachy..Sorry, I was too hungry to measure the ingredients. I threw everything in a blender and my taste buds did the rest...

Baby spinach, chopped
Basil, dried
Garlic cloves
Olive oil
Pine nut or may use walnut, almonds
Parmesan, grated, fresh
salt & pepper to taste

In a food processor, blend nuts, garlic, cheese, spinach and basil and slowly add olive oil until it is a smooth paste. Then add salt and pepper. You may leave it with some crunch or add some water if you like creamy and little thin. 

There is no way I was going to make only one batch and be satisfied! Pesto is like peanut butter to me..I smear it on bread, crackers and even eat directly from a spoon.So, if you are a pesto lover like me, heres what you can do to store it so you can use it whenever you want.

Storing Pesto? 
  1. Store pesto in a jar or airtight container in the refrigerator for about a week.
  2.  Keep it looking fresh and green by covering the top with a thin layer of olive oil or  a sheet of plastic wrap directly on its surface to prevent from oxidizing and turning brown.
  3. It will last in the freezer for about 6 months if you freeze it in ice cube tray, and transfer the cubes to a heavy duty plastic freezer bag.   
Source: http://allrecipes.com/howto/homemade-pesto/

I am sending this recipe to an event hosted by my friend Nupur @ UK Rasoi to an event Cook N' Bake with Spinach. 

Click here for more spinach recipes from other bloggers.


  1. I love spinach...great way to make a unique pesto!

    Love your photos...they are really gorgeous. As is the picture on your "About" page!

  2. Thanks Ameena. They were very delicious, looking forward to do some pizza with it tonight! And girl I am hooked to your blog

  3. Really lovely post Dixya ... Thanks for linking it to the event, hope to see your second recipe soon ..

  4. Hi Dixya, please update your post with the Logo and a back link to the event page..


    1. thank you nupur. I have updated and posted it :)

  5. What a unique way to use spinach, this looks delicious! I will have to try this healthy recipe soon.