Basil and Spinach Pesto

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Basil and Spinach Pesto

Recipe – Basil and Spinach Pesto

by Debbie Bassingthwaighte

Gluten Free  |  Dairy Free  |  Vegan

This bright green Basil and Spinach Pesto is a great way to use any perennial or annual spinach leaves you have on hand plus basil that’s growing lush following the recent rain.


  • 1 cup fresh Basil Leaves
  • 2 cups fresh Spinach Leaves
  • 1 cup Cashews or Macadamia Nuts – activated if possible
  • 3 cloves Garlic – peeled
  • 1 tablespoon Lemon Juice – freshly squeezed
  • ½ teaspoon Lemon Zest – yellow skin only, no white pith
  • ½ cup Extra Virgin Olive Oil
  • Sea Salt – to taste
  • freshly cracked Black Pepper – to taste


  1. Blend all ingredients except the olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
  2. Drizzle the olive oil very slowly into the mixture while processing until smooth.
  3. Season with salt and pepper.
  4. Serve with pasta or soup, drizzled over vegetables, chicken or fish, or as a delicious dip or spread.
  5. Store this Basil and Spinach Pesto in a jar with a little extra olive oil on top, in the fridge, for up to 2 weeks.  This pesto also freezes well.
  6. Enjoy!