Go Back
–+ servings
A spoon scooping Nut-Free Spinach Basil Pesto with basil leaves, lemon, and parmesan cheese on the side.
Print Recipe
5 from 1 vote

3 Minute Nut-Free Spinach Basil Pesto

Whip up this tasty spinach-basil pesto to use in pasta, on chicken, as a pizza sauce... It's nut-free for an allergen-friendly dressing, and the possibilities are really endless!
Prep Time3 minutes
Total Time3 minutes
Course: Sauces
Cuisine: Italian
Servings: 13.5 fluid ounces
Calories: 58kcal
Author: Shani W.

Equipment

  • Food Processor or strong blender

Ingredients
  

  • 2 ounces basil leaves or 1 tbsp. basil paste
  • 4 ounces spinach leaves
  • ⅓ cup extra-virgin olive oil
  • 3 count garlic cloves
  • 3 tablespoons lemon juice
  • ¼ cup fresh parmesan
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Instructions

  • Add all ingredients to a food processor or blender.
  • Pulse/blend until smooth.
    If it's too thick, add a bit of water at a time until your desired consistency. Enjoy!

Notes

Storage Instructions:
This keeps well in a sealed container in the refrigerator for 2 weeks.
 
Freezing Instructions: 
You can also add to an ice tray, freeze until solid, and then transfer to a freezer-safe bag. The cubes will keep for up to 4 months and can be used in pasta or other pesto recipes.

Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1035IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 0.4mg