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Spinach Basil Pesto with Garlic Scapes

Make this spinach basil pesto with fresh ingredients straight from the garden!
Spinach basil pesto will add a burst of flavour to almost any dish. Garden-fresh and delicious!
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 2 jars

Ingredients

  • 3 cups lightly packed fresh baby spinach
  • 1 cup fresh basil leaves
  • β…“ cup chopped garlic scapes or 1 large garlic clove
  • β…” cup finely chopped pecans or pine nuts or walnuts
  • 1 teaspoon fine sea salt
  • Freshly cracked black pepper
  • Zest and juice of large lemon about 4 TB. juice
  • β…” cups extra virgin olive oil
  • ΒΌ cup freshly grated parmesan cheese

Instructions

  • In a food processor (or powerful blender), pulse together spinach, basil, garlic scapes, pecans, sea salt and pepper, lemon juice and zest until coarsely ground.
  • With food processor running, slowly add olive oil through top. Process until combined.
  • Scrape down sides (if necessary), add grated parmesan cheese and pulse until quite smooth.
  • Store in glass jars and refrigerate for up to one week (or freeze up to 6 months).

Notes

  • Makes 2, 250 mL jars.
  • I like to whip up a double batch and freeze it in jars. That way, I always have a quick and easy meal or appetizer option if I'm pressed for time or somebody stops by unexpectedly.
  • You can also freeze it in ice cube trays to pop into soups, stews or sauces to add flavour.