By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
308 cal · 15 min
Spinach Basil Pesto (Nut-Free)
Recipe GLPRc536f8354cec28
A vibrant, creamy pesto made with fresh spinach and basil, combined with Parmesan cheese, garlic, and lemon juice. This nut-free version is smooth, herbaceous, and perfect as a condiment, dip, or spread. Naturally gluten-free and primal-friendly, it comes together quickly in a food processor for a versatile addition to pasta, vegetables, or sandwiches.
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Ingredients
2 cups fresh basil
4 cups fresh spinach
1/4 cup grated Parmesan cheese
2 cloves garlic
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup plus 1 tablespoon extra virgin olive oil
Directions
Add the fresh basil, spinach, grated Parmesan cheese, garlic cloves, lemon juice, kosher salt, and black pepper to the bowl of a food processor or blender.
Blend the mixture for about 30 seconds, pausing to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly combined.
With the food processor or blender running on low speed, slowly drizzle in the olive oil in a thin, steady stream. Continue processing until the pesto reaches a smooth, creamy consistency.
Pulse once or twice more if needed to achieve your desired texture. Transfer to a serving bowl or container and use immediately, or refrigerate for later.
Comments
Every ingredient is routine stock at Harris Teeter, Food Lion, or Walmart in Charlotte, with fresh basil and spinach available year-round and parmesan cheese a staple dairy aisle item. The stated 15 minutes is honest for a blender or food processor job with minimal prep—just washing greens and mincing garlic if you're being careful. At roughly 30 cents per serving, it's a genuine bargain, and olive oil and cheese are the only drivers of cost. The one small drawback is that pesto is best same-day; it will keep refrigerated for three days but darkens and oxidizes, so it's not a prep-ahead workhorse for weeknight families.
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