Introduce your baby to delicious new flavors with this easy, small batch spinach pesto! Use it to add interest and nutrition to pasta, proteins, grains, and more for your little one. (includes nut-free option)
When babies are little and exploring new flavors, pesto is always a great way to introduce the taste of basil and garlic in an easy way. While you can buy ready-made pesto, it's so easy to make at home with fresh, simple ingredients. This small batch version incorporates spinach for more leafy green goodness, and allows you to whip up just a bit at a time for your little one or for smaller families. But it is easy to double the recipe to keep some on hand - it stores well in the refrigerator and freezer!
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Why You'll Love This Pesto
This spinach pesto is perfect for introducing little ones to delicious new flavors without having to commit to a big batch of pesto! It's great for the times when you only have a handful of basil handy, or you don't want to spend a ton of money on pine nuts - which can be very expensive - only for your baby to dislike it. (But if your family does love it, feel free to double the batch!)
I love pesto for babies because it's super easy to use and it keeps allergens - nuts and dairy - in baby's diet in a manageable way. Just make sure that you've already introduced these allergens before including pesto in baby's meals. (You can learn more about why it's important to include allergens in the diet here.) It's also a nutritious option for making bland meals like pasta more exciting!
Is Pesto Healthy For Babies?
Pesto is a very nutritious sauce. It is full of healthy fats from nuts and heart-healthy olive oil (just make sure you use a good quality extra virgin olive oil). This one also includes spinach, a super nutrient-dense leafy green, for even more healthy goodness! As mentioned above, it is also a great way to keep allergens in baby's diet.
What You'll Need
- Fresh basil
- Baby spinach
- Walnuts - see Recipe Variations section for substitutions
- Lemon
- Parmesan cheese - use the block kind and shave it yourself for the best flavor
- Olive oil - use a good quality extra virgin olive oil
- Salt (optional for the smallest eaters)
Helpful Equipment: Mini food processor (handles a small batch more easily than a large one) or high speed blender, microplane zester
How To Make It
Here is a quick rundown. For the full detailed recipe and amounts, see the recipe card at the bottom of the page.
- Remove stems from basil and any tough stems from the spinach. This will give you a smoother pesto.
- Add all of the ingredients except for the olive oil to the food processor and blend until finely chopped. Stop to scrape down the sides as needed.
- With the processor running, stream in the olive oil slowly until you have a nice, even mixture. Try not to over-do it, you don't quite want a full puree.
- Use right away or store according to your preference.
Recipe Variations
- Substitute the walnuts for more traditional pine nuts, or for almonds or pistachios.
- Nut-free: Use hemp hearts in place of the walnuts, or just leave them out. You probably will not need as much olive oil if you leave them out.
- Dairy-free: Omit the parmesan.
Storage
Store pesto in an airtight container in the refrigerator for up to 1 week.
Freeze in a freezer safe container for up to 3 months, or freeze in individual portions in a silicone cube tray, then place in a freezer bag once solid. Thaw frozen pesto in the refrigerator overnight or quickly on the counter.
Suggested Uses For Baby Led Weaning
- Stir into your favorite BLW-friendly pasta
- Use as a topper for salmon or chicken
- Spread on lightly toasted bread fingers for a savory, sugar-free topper
- Stir into cooked quinoa or other grains, or mashed potatoes for more flavor
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Small Batch Spinach Pesto
Introduce your baby to delicious new flavors with this easy spinach pesto! Use it to add interest and nutrition to pasta, proteins, grains, and more for your little one. (includes nut-free option)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: about ⅓ cup 1x
- Category: sauce
- Method: no cook
- Cuisine: Italian
Ingredients
- ½ cup loosely packed fresh basil leaves, stems removed
- ½ cup loosely packed baby spinach, large stems removed
- 2 tbsp walnuts
- 1 small cloves garlic
- juice and zest of ½ small lemon
- 2 tbsp freshly shaved parmesan cheese
- pinch salt
- 2-3 tablespoon extra virgin olive oil
Instructions
- In a small food processor, pulse all of the ingredients except for the olive oil until finely chopped. You may need to scrape down the sides a couple of times.
- With the processor running, slowly stream in the olive oil until the mixture is well combined bust not pureed.
- Store pesto in the refrigerator for up to 1 week, or freeze in silicone blocks for up to 3 months.
Notes
- Walnut substitute: You can use almost any nut you'd like in place of the walnuts - pine nuts are more traditional but also expensive. I also like almonds or pistachios.
- Nut-free: Use hemp hearts in place of the walnuts, or simple leave them out. If you don't use anything, you will not need as much olive oil.
- Dairy-free: Leave out the parmesan.
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