Peppy Pesto

Tons of recipes involve pesto, so have this version on hand! Keep it in the refrigerator for 2–3 days, or in the freezer for up to 1 month.

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6


  • 2 cups baby spinach leaves, washed and dried
  • 1 cup fresh basil leaves, washed and dried
  • ½ cup toasted unsalted pine nuts
  • 6 garlic cloves, peeled
  • 2 Tbsp. lemon juice
  • 1 cup extra-virgin olive oil, divided
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper


  • In a food processor, combine the spinach, basil, pine nuts, garlic cloves, lemon juice, and ¼ cup of the olive oil. Process until well blended.
  • Drizzle remaining olive oil until desired consistency is achieved.
  • Add sea salt and pepper to taste.