Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

Here is the magnificent basil-making Aerogarden. Because I *love* basil so much, this will be going year-round if I can.

The Aerogarden is a water based system so there is no messy soil and it has its own grow light which means we can grow anywhere, anytime.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

It only takes four weeks to go from placing the seeds to a bounty of basil.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

We harvest the basil before it flowers. It can get bitter once it flowers. And, I feel the same way about spinach. I always use baby spinach leaves instead of regular spinach leaves which can also be very bitter.

There wasn’t enough basil to make a full 8 ounces of leaves so I supplemented with spinach leaves.

I cut all the leaves from the tough stems before processing. You don’t want the stem in your pesto. It’s not going to break down as quickly as the leaves and I wasn’t ready for all that roughage. There is such a thing as too much fiber! I draw the line at stems.

As you can see, the pesto is a nice bright green, unlike the darker color when you buy it in a jar. That’s the difference between fresh, raw pesto and the pesto that is cooked for preservation in the jar. Such a beautiful color and it adds such a pleasant touch to any dish when the color is so bright.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

I literally ate several spoons of this by itself before reluctantly putting it in the jar and putting it in the refrigerator. I plan on using half of it with pasta and diced chicken. I’ll use the other half as the sauce on a pizza. Yum!

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5 from 1 vote

Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Sauce, Side Dish
Cuisine: Italian
Keyword: Basil, Pesto, Spinach
Servings: 14 servings
Calories: 130kcal

Equipment

  • Food processor

Ingredients

  • 1/2 cup Pine nuts
  • 8 ounces Basil and Baby Spinach leaves washed and pat dry
  • 1/2 cup Olive Oil extra virgin
  • 1 cup Parmesan cheese shredded
  • 1/2 teaspoon pepper ground

Instructions

  • Place the chopping blade in the food processor and process the pine nuts until finely chopped.
  • Add enough basil and spinach leaves to fill the processor bowl and process until finely chopped. Continue adding more leaves to bowl to process further, until all leaves are in the bowl and processed.
  • Remove the pusher from the sleeve at the top of the processor and while the blade is still processing, slowly pour in the olive oil.
  • Add Parmesan cheese and pepper and pulse lightly until well mixed.

Notes

You can use all basil (or all spinach) in this recipe, if you prefer. The spinach is added only to supplement and bring the measurement up to the eight ounces total.
This recipe makes about 14 ounces of pesto. Calorie count is by ounce (two tablespoons).

Nutrition

Calories: 130kcal

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24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman
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Black Beans and Corn Salsa Recipe

Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.

24Bite Recipe: Black Beans and Corn Salsa

In our quest for some healthy snacks, Christian and I came up with this vegetable and bean mixture. We love salads but I needed something without leafy vegetables. I prefer the “good stuff” in salads so skipping the leafy vegetables works!

I also wanted to use some of my canned beans. I pressure can them from dry beans so they’re inexpensive and ready to go anytime.

It’s easy to mix this together after you have the vegetables chopped. Once you put it in the refrigerator and the flavors get a chance to meld together for awhile, it gets even better.

I like to eat it with gluten free corn chips for a healthy, gluten free snack.

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5 from 1 vote

Black Beans and Corn Salsa

Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.
Prep Time25 mins
Total Time25 mins
Course: Salad, Side Dish, Snack
Cuisine: American, Mexican
Keyword: Black Beans, Corn, Salsa
Servings: 8 servings
Calories: 70kcal

Ingredients

  • 2 Tablespoons Olive oil
  • 1 Teaspoon Balsamic vinegar
  • 2 Teaspoons Apple cider vinegar
  • 1/2 Teaspoon Pepper ground
  • 1/2 Teaspoon Cumin ground
  • 1 15.5 Oz. Can Black Beans drained and rinsed
  • 1 Cup Frozen Corn thawed and drained
  • 1 Large Jalapeño seeded, finely chopped
  • 1 Bell pepper seeded, finely chopped
  • 1 Small Onion finely chopped
  • 4 Large Garlic cloves minced

Instructions

  • Vinaigrette: Whisk together olive oil, vinegars, pepper and cumin. Set aside.
  • Place remaining ingredients in medium bowl. Add vinaigrette and toss. Refrigerate at least 8 hours to meld flavors.
  • Makes eight 1/2 cup servings.
  • Serve with corn chips or toasty bread. Serve with tacos or enchiladas as an alternative pico de gallo.

Nutrition

Calories: 70kcal

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