Rating: 5 stars 4.7
567 Ratings
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  • 2 star values: 4
  • 1 star values: 3

This spinach pesto sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add them to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle remaining olive oil into the mixture while processing until smooth.



Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in the freezer.

Nutrition Facts

67 calories; protein 1.5g; carbohydrates 0.8g; fat 6.6g; cholesterol 1.5mg; sodium 87.2mg. Full Nutrition