Spinach & Basil Pesto

(vegan, gluten free)

Pesto is a staple in many dishes; Use it in pasta, wraps, sandwiches, as a dip for crackers and veggies, or even on pizza! This recipe amps up conventional basil pesto with a boost of spinach. It also uses walnuts instead of pine nuts, but either work here. You may also add in some parmesan or Romano cheese if you’d like!


makes around 1 cup of pesto

  • 2 cups spinach, packed
  • 2 cups fresh basil, packed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup walnuts (or pine nuts)
  • 2 tsp (2 cloves) garlic*, minced
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


  1. In a small food processor/blender (or using a stone and mortar**) pulse/grind the spinach and basil together until roughly combined. Don’t over mix!
  2. Add in the olive oil and mix until combined.
  3. Add the walnuts, garlic, salt and pepper, and pulse until combined, but not pureed (the walnuts should be minced).
  4. Store in an airtight container in the fridge for up to a week.


*You may used roasted or raw garlic.

**When basil gets torn or pureed in a blender it tends to bruise and oxidize, and can make your pesto appear darker/browner. Using a stone and mortar doesn’t damage the leaf as much, and will give you a brighter/fresher looking pesto. However, blending is much faster… it’s your call!


  • replace the walnuts with sunflower seeds
  • add cheese for extra bite!

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