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Lunch recipe · from the recipe book

Garlicky Basil Spinach Pesto with Mozzarella

A bright, thick basil pesto softened with spinach and creamy mozzarella, spreadable enough to bake under pizza toppings.

Garlicky Basil Spinach Pesto with Mozzarella

Ingredients

  • 2 cups leaves48 gFresh basilleaves only
  • 1 cup loosely packed30 gBaby spinach
  • 2 oz60 gPart-skim mozzarellacut into small cubes
  • 3 tbsp grated20 gGrated Parmesan
  • 3 tbsp25 gPumpkin seeds (pepitas)
  • 3½ tbsp45 gOlive oil
  • 2 cloves6 gGarlicpeeled
  • 2 tsp10 gLemon juice
  • ¼ tsp0.5 gCrushed red pepper
  • 1 tbsp15 gWatercold

Steps

  1. Prepare first: pick the basil leaves, peel the garlic and cut the mozzarella into small cubes.
  2. Put the pumpkin seeds and garlic in a blender and pulse until finely chopped.
  3. Add the basil, spinach, parmesan and red pepper flakes and pulse until coarsely chopped, scraping down the sides.
  4. With the blender running, pour in the olive oil and lemon juice and blend until mostly smooth.
  5. Add the mozzarella and pulse just until it breaks into small creamy bits; add the cold water a little at a time until the pesto is thick but spreadable.
  6. Spread a thin layer over pizza dough in place of tomato sauce before adding toppings and baking, or refrigerate covered for up to 3 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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