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Veggie-Packed Pesto

Makes about 2 cups
Time 10 min
If you're in the mood to make your own pesto, this recipe has some extra oomph thanks to a whole pound of fresh spinach. Keep this dish in mind when cooking for pint-sized eaters, too, since it's the perfect way to sneak more veggies onto their dinner plates.
Ingredients
  • 5 cups lightly packed fresh basil
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup walnuts or pine nuts, toasted
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • 1 cup extra-virgin olive oil
  • 1 pound regular or baby spinach or 1 bunch broccoli, cut into florets and steamed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
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Method

Put basil, cheese, nuts, lemon juice and garlic into a food processor and pulse until almost smooth. 

With the food processor running, slowly drizzle in oil until combined. 

Add spinach, salt and pepper and pulse again to combine.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 cups lightly packed fresh basil
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup walnuts or pine nuts, toasted
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • 1 cup extra-virgin olive oil
  • 1 pound regular or baby spinach or 1 bunch broccoli, cut into florets and steamed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.