Spinach + Basil Pesto

2011-05-20 09.27.16

Yes I know, surprise surprise I made something green in honor of St. Patrick’s Day.  I didn’t want to make anything green, however;  I was quite deliberate to make something that wasn’t a vibrant green because of food dye, but rather it derived its color from the pigments of Miss Mother Nature.

Homemade pesto was the winner for two reasons: (A) Everyone should know how to make pesto because it’s delicious and goes on pretty much everything and (B) I am obsessed with pine nuts right now… so much that I am willing to pay $25/lb. for them.

Put this on meat, pasta, pizza, potatoes. Add it to some stock or cream and make a nice sauce out of it.   Put it in some ice cube trays and freeze it for later use.  Lots of options!

I use half walnuts and half pine nuts to make a nice, unique nutty combination.

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What will you need?

2 cups (about 2 ounces) lightly packed fresh basil

2 cups (about 2 ounces) lightly packed fresh spinach

1/2 cup toasted pine nuts

1/2 cup toasted walnuts

3/4 cup olive oil

2 small cloves garlic

Pinch of salt and pepper

Optional: Pasta of your choice, as pictured

How do you make it?

Start cooking your pasta, if that’s what you’re going to eat the sauce with.

In a food processor, combine all of your ingredients and blend.

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Look at that color!!!

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Put your sauce over the pasta while it is still warm – that will heat the sauce nicely!

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Add some additional chopped basil and pine nuts to make it pretty.

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Happy St. Patrick’s Day, everyone!

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  1. [...] I initially didn’t intend on using the pine nuts, but I had some leftover from making my Spinach + Basil Pasta so I went with it and was pleasantly surprised! I also at it which a poached egg on top later and [...]

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