Basil Spinach Pesto

Hours and Location

Basil Spinach Pesto

Basil Spinach Pesto


  • 4 cups (1 litre) spinach leaves
  • 2 cups (500 ml) basil leaves
  • ½ cup (125 ml) canola or olive oil
  • ½ cup (125 ml) parmesan cheese, grated
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tbsp (15 ml) garlic, minced
  • ¼ tsp (1,25 ml) salt
  • ¼ tsp (1,25 ml) pepper


In a food processor or blender, place the spinach, oil, parmesan cheese, lemon juice, garlic, salt, and pepper.
Blend until smooth, for about one minute.
Stir until well combined and serve with your favourite pasta or fresh zucchini noodles (made with a spiralizer).
Store the pesto in the refrigerator for up to two weeks or freeze.

Program Details

Canada Agriculture and Food Museum
Program Location
At Your School