Homemade Basil Spinach Pesto

Prep 5 mins

Cooking Time 2 mins


1 large bunch of basil (leaves only)

Half a bunch of continental parsley 

2-3 handfuls of baby spinach

3 tablespoons pinenuts (pan roasted)

1 small clove garlic 

50g of grated Parmesan cheese

1 cup of Extra Virgin olive oil

Sea Salt to taste 


  1. Dry pan roast the pinenuts on medium heat until they start to colour (make sure you watch them as they can burn easily).
  2. Add all the elements into a food process except for the olive oil. Blitz until all the items are crushed and form a paste.
  3. Gradually pour in the olive oil until you achieve the consistency you like. Add extra olive oil for a runnier sauce or less for more chunky effect.
  4. Store in refrigerator ensuring the top is covered in olive oil for up to 7 days.
  5. You can also freeze into ice cube trays and use as needed. Store for 2 months.

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