Spring Pesto

It’s Spring! This is probably the most delicious and requested recipes in my repertoire. I usually make a double batch and freeze half for the days when I am in a pinch for time, but want to make sure my family has a healthy, delicious dinner. By August, I will have a freezer full! This recipe for pesto packs a mighty “green” punch, but also feels rich and rewarding! Pesto is as good as the quality of your ingredients. This is where you splurge on an exceptional olive oil, authentic Italian Parmesan, and just-picked basil!

Pesto Baby


  • 5 cups basil
  • 4 cups fresh spinach
  • 1 cup roughly chopped Parmesan Regianno off the block
  • 2 cups walnuts
  • 1/2 cup olive oil, possibly another swirl at the end
  • kosher salt and pepper
  • Juice squeeze from one lime


  1. Blend all ingredients. Careful not to salt until tasting at the end. The Parmesan lends the salt. I use the lime for flavor, but also to enhance the green color. The pesto is divine with high-quality spaghetti noodles (I love Seggiano Organic spaghetti alla chitarra), but also elevates chicken off the grill or a favorite appetizer of prosciutto wrapped around slices of cantaloupe with a dollop of pesto on top.

Bread and Honey's Blessing of the Week

May our lives reflect the Truth

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.


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