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Home / Dinner

Super Greens Pesto | Kale, Spinach and Basil

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Filled with kale, spinach and basil, this Super Greens Pesto is rich in flavor and high in healthy vitamins and minerals. Use what you have on hand, and add your favorite nuts, garlic and olive oil for that classically delicious pesto. Top it on pasta or spread on toasted bread.

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Super Greens Pesto

Ingredients for super greens pesto

Spinach, Kale and Basil

It sneaks in those super green veggies! Getting kids to eat veggies is an eternal struggle and if we can make it a little easier on ourselves and sneak it in, even if it’s one meal a week, then let’s do it.

Almonds (or your favorite nuts)

Those nuts just don’t add a pleasant flavor they have the healthy fats that a body needs. Not to mention that you can use any nut you have on hand because those pine nuts can be $$$. I prefer almonds but I have used walnuts and pecans and all tasted great.

Olive Oil

I love olive oil. Like, I could happily drink it by itself. I typically keep 2 kinds of olive oil on hand. A large inexpensive bottle to use in recipes where the flavor is not as important. And then a smaller bottle of really good stuff to use when the flavor is prominent. I use the good olive oil for this super greens pesto, but feel free to use what you have!

Super Greens Pesto

How to make this healthy pesto

My favorite part of this recipe (other than the health benefits) is that it all goes into one bowl of the food processor.

Whatever nuts you've chosen to use, toast them in a pan over medium heat until lightly toasted and fragrant. Just 3-5 minutes should be enough.

Blitz nuts, spinach kale, basil, garlic, lemon juice, salt and pepper until smooth. Slowly stream in the olive oil with the blade running until mixture is smooth and fine.

Super Greens Pesto

5 Fun ways to use super greens pesto

  1. Add it to a toasted chicken sandwich with tomato and mozzarella.
  2. Spread on pizza, using our no rise time pizza dough, and top it off with your favorite ingredients. I like chicken and red onion.
  3. Use on a cold pasta salad. Use your favorite small pasta, add cherry tomatoes, pearl mozzarella balls, chopped red onion and lots of pesto.
  4. Drizzle over macaroni and cheese, bread dough, mashed potatoes, cornbread, soup or even steamed veggies.
  5. Add a little extra olive oil and use it as a salad dressing.
Super Greens Pesto

Quick Clean Up

If you don't have a food processor, you're missing out on so many time-saving ways to make dinner! Making this super greens pesto is seriously quick in my trusty Hamilton Beach Food Processor. AND I only have to clean the processor, and I'm done! I've had this guy for about 5 years now (the link is to their updated version), and it still works great! And I use this processor at least a few times a week.

Super Greens Pesto
Super Greens Pesto

Super Greens Pesto | Hearty and Delicious

Sneak in those super greens in this easy and quick pesto. Tons of flavor and tons of those healthy greens. The whole family will love it. Double the recipe and freeze half to use another time.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Main Course
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 1 cup Toasted Almonds Any nut you have on hand will do
  • 1 cup Spinach
  • 1 cup Kale
  • 1 cup Basil Do more or less of any greens you have on hand, although make sure to add some basil to keep true to classic pesto flavor
  • 3 cloves Garlic
  • 1 tablespoon Lemon Juice
  • Salt and Pepper To taste
  • ¼ cup Olive oil more to taste

Instructions

  • Put nuts in dry saucepan on medium heat. Stir frequently until toasted, about 5 minutes.
  • Combine all ingredients in food processor and blend until smooth, wiping down the sides as you go.
  • Add olive oil until pesto is a smooth consistency.
  • Pour over your favorite pasta or spread on toast with some tomatoes. YUM!

Notes

This is amazing on pasta or pizza, or a dipping sauce for breadsticks. If making a double batch keep in an air-tight container in the fridge for up to a week.
Or portion what you need and freeze in a zip-top bag for up to 6 months.

Nutrition

Calories: 340kcal | Carbohydrates: 11g | Protein: 9g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Sodium: 14mg | Potassium: 407mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2694IU | Vitamin C: 25mg | Calcium: 142mg | Iron: 2mg

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Rachel and Amy

 

Here at The Oven Light, we are always looking for ways to cut cooking time in half (or more!). We use shortcuts that don’t sacrifice flavor, we’re just getting smarter with our time. You won’t find “dump” meals here, but rather an approach to cooking that is mindful and intentional with time AND taste. 

— Amy and Rachel

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