Nut-Free Spinach and Basil Pesto

I love pesto. There’s just something about basil and pasta that makes my heart go all aflutter. Unfortunately it also makes me absolutely gorge on noodles but it can’t be helped. Pesto is just that amazing. This recipe is so simple it comes together in about 2 minutes, and even though it tones down the basil, it’s still full of flavor that it’s sure to please anyone. I personally like using basil as my only green in a basic pesto but not everyone is a fan of such a strong flavor. By substituting out some of the basil for spinach, you still get a great flavor but it’s more subtle. Plus you get a bit more of a nutritional punch by adding the spinach in so it’s still a win-win. And because there are no nuts in it (pesto is usually made with pine nuts), even those with allergies can enjoy.

Basil Spinach Pesto

A mini food processor works best but since I tend to make it in larger amounts (and I don’t have a mini-food processor), my big one works just fine. It’s thick enough that I can use leftovers in a pita or on crackers. I haven’t tried freezing it yet but I don’t see why it wouldn’t work nicely.

It suuuuuuuure is!
So beautiful and fragrant! I love it.
Beautiful plate of spinach to tone down the strong basil flavor for anyone with a pickier palate.

Nut-Free Spinach and Basil Pesto

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

1/2 Cup

Nut-Free Spinach and Basil Pesto


  • Fresh Basil and Fresh Spinach. Enough to equal 3 cups fairly firmly packed. The ratio will depend on how strong you want it to be.
  • 1-2 cloves garlic, finely minced (or 1/4 tsp garlic powder)
  • 2-3 Tbsp Extra Virgin Olive Oil (depending on how liquidy you want it. I use about 2 Tbsp. Enough to bind but not make it drippy and too greasy tasting)
  • Salt and Pepper to taste.


  • Wash the basil and spinach and pat as dry as you can between a couple of paper towels or a clean tea towel.
  • Add all ingredients, except the oil to your food processor and pulse several times to start breaking up the basil and spinach.
  • With the processor running, gradually add the oil until the desired consistency is achieved. You'll need to stop and scrape down the sides with a spatula a few times. Be careful not to add too much oil. You want it moist, not runny.
  • Serve with fresh pasta and tomato sauce, fresh bread or store in an air tight jar in the fridge for several days.

Sadly, I didn’t get a picture of the final product on pasta because I inhaled my plate so quickly that I completely forgot to take a picture. Hence why I will never be a food blogger.

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Stephanie is a Canadian Mom of 3, Runner, Certified Functional Strength Coach (CFSC), Christ-follower and all around reeker of awesomeness. When she's not chasing after her kids, you can find her dreaming big dreams and bringing them to life.

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