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Make this spinach basil pesto with fresh ingredients straight from the garden!
5 from 2 votes

Spinach Basil Pesto with Garlic Scapes

Spinach basil pesto will add a burst of flavour to almost any dish. Garden-fresh and delicious!
Course Appetizer
Total Time 10 minutes
Servings 2 jars


  • 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 tsp. 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


  1. 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.

  2. With food processor running, slowly add olive oil through top. Process until combined.
  3. Scrape down sides (if necessary), add grated parmesan cheese and pulse until smooth.
  4. Store in glass jars and refrigerate for up to one week (or freeze up to 6 months).

Recipe 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.