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This recipe is from one of my kids classes and I let it nut free, but classically pesto has pine nuts. I've made it with walnuts, macadamias, hazelnuts and almonds. If you want to use them, add a couple of tablespoons and for even better flavor - toast them! I'll add whatever greens I have on hand - arugula, swiss chard, carrot or beet tops - it all works! You can mix it up and use more than one.

2 cups spinach (Can be fresh or frozen. If frozen, defrost and strain excess liquid)

½ cup basil

1 clove garlic

Juice of half lemon

1/4 cup grated Parmesan cheese

¼ cup olive oil

Salt and pepper

  • In the bowl of a food processor or blender, add all ingredients except for olive oil.

  • Blend for 30 seconds, scraping down the bowl as needed.

  • Slowly stream in all olive oil while the machine is running. Process until smooth.

  • Add salt and pepper, if desired. Taste, taste and taste and that's how you'll know how much!

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