Jaye's Basil Pesto

Make this flavorful pesto when summer basil is at its peak. The secret is in the baby spinach, which adds a mellow, fresh flavor.

2 users rated this recipe an average rating of 3.0
  • Yields: 1-3/4 cups
  • Prep: 10 mins
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Jaye's Basil Pesto
cup extra virgin olive oil
1 1/2
cups fresh baby spinach, stems removed
cup fresh basil leaves
cup walnuts or pine nuts
ounces Asiago cheese, grated
large cloves garlic, peeled and quartered
  1. To prepare in a food processor bowl* combine 2 tablespoons of the olive oil, the spinach, basil, walnuts, cheese, and garlic. Cover and process until nearly smooth, stopping processor and scraping sides as necessary. Drizzle in remaining olive oil until mixture is smooth. Makes about 1-3/4 cups.
From the Test Kitchen

To prepare in a blender container, first coarsely chop the spinach, basil, walnuts, and garlic on a cutting board. In a blender combine all ingredients. Cover and blend until mixture is smooth.

Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days or freeze up to 1 month.

Nutrition Facts (Jaye's Basil Pesto)
    Per serving:
  • 77 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 6 mg chol.,
  • 68 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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