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



  • 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 Shredded Parmesan Cheese see note below
  • 1/2 teaspoon pepper ground


  • 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.


To keep this recipe vegetarian, be certain to buy Vegetarian Parmesan made with non-animal enzymes.
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).