Healthy | Side | Uncategorized

Basil and Spinach Pesto

December 30, 2016

20161119_174743.jpgI am a big fan of basil which means I am an equally big fan of pesto. I had used half a pack of basil and wanted to make sure to use it up before it started to brown so I decided to make pesto. The problem I faced was that I didn’t have enough basil to make much pesto. I decided to use the remaining spinach in my fridge to add body and more green colour and nutrition to the pesto. I would have ideally used a whole pack of basil to give the pesto more basil flavour, but this was still good. I made quite a few recipes with this pesto and I still have some in the fridge.


  • spinach (2-3 cups or whatever you have)
  • basil (1/2 to 1 pack)
  • pecans (or another kind of nut) 1-2 handfuls
  • olive oil
  • garlic cloves (2)
  • parmesan (handful)
  • salt
  • pepper


  1. Put spinach, basil, pecans, garlic, parmesan, salt and pepper in a food processor. Begin pureeing. Slowly start to add olive oil until desired texture is reached.
  2. Store in airtight container in the fridge.
  3. ENJOY 🙂
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