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Quick and Easy Homemade Pesto

5 from 2 votes
Prep Time 10 mins


  • 2 cups fresh basil
  • 2 cups fresh spinach or spinach and arugula mix
  • 3 cloves garlic peeled
  • ¼ cup toasted pine nuts or walnuts
  • cup grated Parmesan cheese
  • ¾ teas salt
  • ½ teas freshly cracked black pepper
  • ½ lemon juiced
  • cup olive oil extra virgin


  • wash an spin the fresh basil and spinach in a salad spinner to drain excess water
  • add the basil and spinach to the food processor
  • add the rest of the ingredients except the olive oil
  • turn on the food processor and slowly drizzle the olive oil in while it's processing until it reaches your desired consistency. I like it spreadable but not runny (see video)
  • serve with toasted bread, in pasta, with veggies or on sandwiches
  • store in a sealed container in the fridge for up to 7 days
  • pesto freezes well, put it in an ice cube tray in the freezer until frozen, remove from the ice cube tray and transfer into a freezer bag.