This easy spinach and basil pesto is nut-free and packed with flavor! With fresh spinach, basil, garlic, and cheese, you’ve got a deliciously green sauce ready in no time.
You can spoon it over pasta, spread it on sandwiches, or even use it as a dip! With how simple it is, I like to whip up a batch and keep it in the fridge for quick meals throughout the week.
Key Ingredients & Substitutions
Spinach: Fresh spinach is key for a vibrant color and mild flavor. If you’re in a pinch, you can substitute frozen spinach. Just be sure to thaw and drain it well before using.
Basil: Fresh basil gives the pesto its signature flavor. If you can’t find fresh basil, consider using dried basil (about 1 tablespoon) or even parsley for a different taste.
Garlic: Fresh garlic adds a nice kick! If you’re sensitive to raw garlic’s strong flavor, try roasted garlic for a milder taste.
Parmesan Cheese: This cheese is essential for creaminess. If you’re looking for a vegetarian alternative, try pecorino or nutritional yeast for a dairy-free option.
Olive Oil: Extra virgin olive oil imparts richness. For a lighter version, you can mix in some avocado oil or even use vegetable broth for a lighter touch.
How Do I Get the Right Consistency for Pesto?
Getting the pesto texture just right can be tricky! Here’s how to achieve a perfect blend:
- Start by pulsing the spinach, basil, and garlic first. This helps chop them without turning them into a mushy paste.
- Add the cheese next. It will help thicken the mixture.
- As you blend, slowly drizzle in the olive oil while the machine runs. This creates a smoother emulsion.
- If the pesto seems too thick, simply add a bit more olive oil or a splash of water until you reach your desired thickness.
- Don’t be afraid to taste as you go! Adjusting flavors is key to your personal preference.
Remember, pesto is versatile! You can always adjust the ingredients to suit your taste. Enjoy making this simple recipe!
Easy Spinach and Basil Pesto Recipe Without Nuts
Ingredients
- 2 cups fresh spinach leaves, packed
- 1 cup fresh basil leaves, packed
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice (optional, for brightness)
- Salt and pepper, to taste
- Optional: 1-2 tablespoons pumpkin seeds or sunflower seeds (to add a slight crunch without using nuts)
How Much Time Will You Need?
This easy pesto recipe takes about 10 minutes to prepare. It’s quick and hassle-free! You’ll spend a few moments washing the ingredients, blending everything together, and you’re done!
Step-by-Step Instructions:
1. Prepare the Greens:
Start by rinsing the spinach and basil leaves thoroughly under cold water. This helps remove any dirt. Once washed, gently pat them dry with a paper towel or clean kitchen towel. It’s important to remove excess moisture for a better texture.
2. Blend the Ingredients:
In a food processor or blender, add the fresh spinach, basil leaves, garlic cloves, and optional seeds if you desire a crunch. Pulse a few times to chop the greens a bit before adding any other ingredients.
3. Add Cheese and Oil:
Next, add the grated Parmesan cheese and lemon juice if you’re using. This is where you’ll get that yummy cheesy flavor with a hint of brightness. As you blend, slowly pour in the extra virgin olive oil. This will create a smooth and creamy pesto sauce.
4. Adjust Consistency:
Continue blending until the pesto reaches your desired consistency, whether you prefer it smooth or more chunky. If it’s too thick, add a bit more olive oil or water until you get it just right!
5. Season and Store:
Taste the pesto and season it with salt and pepper according to your liking. Once you’re happy with the flavor, transfer the pesto to a clean jar or bowl. Cover and store it in the refrigerator for up to a week.
6. Enjoy!
This nut-free spinach and basil pesto is incredibly versatile! Toss it with pasta, spread it on sandwiches, or dollop it on grilled veggies. Enjoy the fresh and vibrant flavors!
FAQ for Easy Spinach and Basil Pesto Recipe Without Nuts
Can I Use Frozen Spinach in This Recipe?
Yes, you can use frozen spinach! Just make sure it’s fully thawed and well-drained to remove any excess moisture, as this can affect the texture of your pesto.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free or lighter option, consider using nutritional yeast for a cheesy flavor without dairy. Alternatively, you can use pecorino cheese for a similar taste or even a nut-based cheese substitute if you prefer!
How Do I Store Leftover Pesto?
Store any leftover pesto in an airtight container in the refrigerator. It should stay fresh for up to a week. To help preserve its vibrant color, you can drizzle a thin layer of olive oil on top before sealing the container.
Can I Freeze Pesto for Later Use?
Absolutely! Pesto freezes very well. Consider freezing it in ice cube trays for individual servings. Once frozen, transfer the cubes to a zip-top bag and store in the freezer for up to 3 months. Just thaw as needed!
