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Small Batch Spinach Pesto

small white bowl of spinach pesto with a black spoon in it.
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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)

Ingredients

Units Scale
  • 1/2 cup loosely packed fresh basil leaves, stems removed
  • 1/2 cup loosely packed baby spinach, large stems removed
  • 2 tbsp walnuts
  • 1 small cloves garlic
  • juice and zest of 1/2 small lemon
  • 2 tbsp freshly shaved parmesan cheese
  • pinch salt
  • 2-3 tbsp extra virgin olive oil

Instructions

  1. 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.
  2. With the processor running, slowly stream in the olive oil until the mixture is well combined bust not pureed.
  3. Store pesto in the refrigerator for up to 1 week, or freeze in silicone blocks for up to 3 months.

Equipment

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.

Find it online: https://babyledbliss.com/spinach-pesto/