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A Teaspoon of Happiness

Spinach Basil Pesto Sauce

Spinach Basil Pesto | A Teaspoon of Happiness
You guys know that I like pesto right? Are you sure? Ok. Because if you don’t already know, I’ll be glad to tell you again. I love it. I mentioned last week, when I posted my recipe for Smoked Turkey Pesto Pasta Salad, that I would share my recipe for my favorite pesto sauce, spinach basil pesto, and now I am. It really is my favorite. It’s my favorite because it’s the best. It’s the best because it’s adding the spinach makes the basil go a lot farther, and basil can be expensive. Even when I grow my own, there’s never enough.

Spinach Basil Pesto | A Teaspoon of Happiness
This recipe makes it easy for you to enjoy any of your favorite pesto-based meals for a lot cheaper. It’s a 2:1 ratio of spinach to basil, so whatever you make will be extra green. I also opted to skip the pine nuts – although you’re more than welcome to use them yourself if you want – and I went for sliced almonds this time. In the past, I’ve used walnuts and even mixed cocktail nuts in a pinch. You really can’t go wrong, but I would steer clear of straight up peanuts since the flavor is so overwhelming.

Spinach Basil Pesto | A Teaspoon of Happiness
Next up for my pesto crazy self? Pesto fries inspired by the ones I just had at a local restaurant!

Spinach Basil Pesto Sauce

Yield: about 2 cups

Prep: 10 minutes

Total: 10 minutes


2 cups basil leaves (2.5 ounce package)
4 cups spinach leaves
4 cloves garlic, peeled
3/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
2/3 cup grated pecorino romano cheese


  1. Combine all ingredients in a food processor and blend until smooth.

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6 Responses to “Spinach Basil Pesto Sauce”

  1. Amy | Club Narwhal — April 16, 2014 at 10:36 am

    Oh, I am so with you–pesto for life! I love that you bulk things up with spinach, especially since basil runs out so quickly in our house :) We made pesto over the weekend and it was gone in pretty much a split second.

  2. Fawn @ Cowen Park Kitchen — April 17, 2014 at 7:15 pm

    I love this idea! I too am a pesto-maniac. I’ve made parsley pesto, cilantro pesto, kale pesto, broccoli pesto…so many lovely green options!

  3. Maryam — April 30, 2014 at 10:40 am

    Hey –

    Quick question regarding the basil and spinach. Do you pack it in, and that’s 1 cup….or is it just lightly measured by not shoving it in?


    • Melissa Belanger replied: — May 1st, 2014 @ 2:51 pm

      You don’t have to pack it in. Just fill the measuring cup so that there isn’t a ton of space for air. :)


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