If you want to make your own homemade pesto this easy 3 step basil, baby spinach and parsley pesto recipe will have you hooked on freshness, flavor and taste that absolutely no store bought pesto will ever beat.
Fresh basil leaves, baby spinach and flat Italian parsley make up the best green pesto recipe. Here’s the thing, you don’t necessarily have to use only basil leaves to make pesto. Besides the fact that in most countries pine nuts are more expensive than most nuts, and unless you are growing your own basil, it can all add up. So I decided to mix what I had in the fridge and it turned out AMAZING! I also don’t think that anyone from the 16th century in Italy (where pesto originated) would object, besides we won’t tell 🙂
How to serve Pesto?
There are several ways to serve pesto, with pasta as a pesto sauce, with sandwiches and it makes a fantastic table platter antipasto as we have done in the image below.
All recipes are created which means that you can adapt the ingredients and the quantities to suit yourself.
With Cape Town heating up for summer and some days are already reaching a peak of 35 degrees heat, we would need to keep our meals as simple and light as possible. If I am going to have the oven on I make sure it is before the morning gets going, its just a lot cooler the earlier I start. Otherwise, its antipasto, salad or quick Asian.
3 Step Easy Method and Ingredients
Add the basil leaves into the bowl of the food processor (parsley & baby spinach optional) Sorry guys I don’t have images of the parsley and baby spinach but trust me, I added baby spinach and parsley. When I saw how little this basil was I went to the fridge in desperation 🙂 and was looking for anything green! So parsley and baby spinach it was because that’s all I had.
Add the garlic, pine nuts and the Parmesan. We have used a grated Parmesan, even cheese has substitutes 🙂
Set the food processor on pulp until just about roughly mixed.
Now put the food processor on low and slowly pour in the olive oil while its turning.
Enjoy this absolutely fabulous basil, baby spinach & parsley pesto and store in the fridge covered.
Easy 3 Step Pesto Recipe
A basil, baby spinach and Italian Parsley pesto recipe with 3 easy steps. Use only fresh basil leaves of-course but if as with every recipe, it is just as much flexible and can this recipe gives you an an amazing tasting pesto.
- 1 cup Fresh Basil
- 1 cup Baby Spinach
- 1 cup Fresh Italian Parsley
- 1/3 cup Pine Nuts
- 1/2 cup Olive Oil
- 3 cloves Fresh Garlic
- 1/2 cup Parmesan Cheese
- 1/4 tsp Salt
Add all the greens into the food processor bowl. Add the rest of the ingredients exept the olive oil.
Pulse the food processor a few times until a coarse mixture is formed.
Set the processor on low and slowly pour the olive oil in while turning.
Stop the clean the sides of the food processor while making sure the ingredients are all combined. Continue blending if necessary, taste and adjust accordingly.
Serve with pasta, sandwiches or store covered in the fridge.