Pesto seems F A N C Y, but it is super simple and delicious! Fresh basil, garlic, olive oil, a little Parmesan, salt, and pepper. Then, simply blend in a food processor. It's perfect with pasta, spread over a toasted baguette, or added to your next grilled cheese. Super versatile! While classic Italian recipes call for all or mostly basil leaves, I like to use spinach, with some basil, for an added boost of protein, iron, folate, and Vitamin A.

Traditionally made with pine nuts, I switched it up and decided to use toasted walnuts. You can also skip the nuts all-together. I do it all the time- still delish!

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Creative Ways to Use Pesto

        ♥ Add to your next homemade pizza. Or drizzle a little over that slice from Domino's.

        ♥ Spread on a sandwich- add some pizazz to your turkey sandwich!

        ♥ Liven up that tomato soup!

        ♥ Drizzle over grilled meat- steak, chicken, pork, etc.

        ♥ Spoon a little into your salad dressing!

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Ingredients in Homemade Spinach Pesto

• Spinach
• Basil
• Walnuts
• Parmesan Cheese
• Olive Oil
• Lemon Juice
• Garlic

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Is pesto bad for you?

With olive oil, nuts, and cheese, pesto can be high in fat and calories. Nuts and olive oil are known to contain healthy fats and are important staples of the Mediterranean diet. Just watch your serving sizes and know that a little pesto really does go a long way.

What can I use in pesto instead of basil leaves?

Classic pesto recipes call for all or mostly basil leaves. I LOVE basil, but 2-4 cups of basil leaves is a lot! I prefer to use mostly spinach, with some basil. If you don't have or like basil, spinach is the best substitute, as it does not have a strong flavor and will allow the herbs and other flavors to shine. Watercress, arugula, and baby kale are also possible substitutes. Other possible herbs include parsley, cilantro, sage, or tarragon- and while delicious possibilities, using a different herb will not result in the same flavor.

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The Best Way to Store Spinach Pesto

Store in an airtight container in the fridge. Exposure to air will cause browning. You can add a little olive oil to the top and/or cover with plastic wrap that touches the top of the pesto. Pesto can also be frozen for a longer shelf-life.

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