Evergreen Pesto


If you have basil planted in your garden I bet it is going O-F-F off right now.

Basil PotThis is what mine looked like until I gave it a hair cut to make my Evergreen Pesto.

Pesto IngredientsAll the traditional fixings- garlic, good parmesan, toasted pine nuts, good olive oil and lots of fresh basil leaves. Not pictured is my secret ingredient…. fresh SPINACH! I add tons of fresh spinach to my pesto and it keeps the basil from turning brown after it gets beat up in a food processor and exposed to earth, wind and fire. Yes even stays green when tossed with hot pasta.


Evergreen PestoEmerald green summer special sauce. I wish I had a blouse this color.


Pesto for the FreezerPS- it freezes beautifully


Evergreen Pesto

makes about 4 cups


½ cup toasted pine nuts
2 small cloves garlic
2 ½  cups fresh basil leaves, tightly packed
2 cups fresh spinach leaves, tightly packed
zest and juice of one lemon
1 cup good quality Olive Oil (use a little more if you like a thinner consistency)
1 cup grated Parmesan
about 15 grinds of pepper
¾ tsp salt


Lightly toast the pine nuts in a pan or in a toaster oven until golden brown. In a food processor fitted with the blade attachment, pulse the toasted pine nuts and garlic until coarsely ground. Add the basil leaves, spinach and lemon juice and zest. Pulse until the leaves are broken down. Turn the machine on and add the olive oil in a slow stream until well incorporated. Add the Parmesan and black pepper and taste for seasoning. Add the salt last in case the Parmesan is salty enough on it’s own.






4 Comments on Evergreen Pesto

  1. Joanna
    August 31, 2012 at 7:08 am (9 years ago)

    This looks delicious! And a blouse that color would be lovely.

  2. Joanna
    September 3, 2012 at 2:02 pm (9 years ago)

    Follow-up… I made it last night and it was DELICIOUS and the color was just as beautiful as the photos!

  3. applesandonions
    September 4, 2012 at 9:22 am (9 years ago)

    YAY thanks for the feedback Joanna! Now let me know if you find us a toppy in that color. xo, LEH

  4. Carlos Sarasola Orio
    September 6, 2012 at 11:54 pm (9 years ago)

    It looks really nice Lydia! You are right I also have a Basil plant in my terrace (the
    one with the small leaves) and it’s getting dry and dying slowly, I don’t know what
    to do! Now that garden tomatoes are at their best in Spain Basil leaves are perfect
    to mix also with Mozzarella for refreshing italian style salads.
    Congrats for your blog!

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