Spinach and Basil Pesto

November 20, 2018  |  Recipes

Pesto and the Nutritower are basically made for each other.  Basil is one of those things that is great to grow, but it needs to be harvested often in order to keep it succulent and fresh. Pesto is the perfect thing to put it all to good use! It is delicious, keeps well and fairly easy to make. Here is a take that also incorporates spinach that can also be grown in your garden for that extra flavor kick.


1.5 Teaspoons salt

0.5 cup of olive oil

0.25 cup grated Parmesan cheese,

.25 cup of roughly chopped walnuts

2 cups of fresh basil

4 cups of baby spinach leaves


Prep time 20 minutes – ready in 40 mins


Preheat oven to 350 F. Fill a large pot with water and bring to a boil over high heat. Chop your walnuts (if needed) and spread over a baking sheet to roast for about 12 minutes – give them a good shake about halfway through baking to avoid burning. Roast until they are golden brown and then set them aside to cool.  From your Nutritower gather fresh basil and spinach. Fill a large bowl halfway with ice and cold water. Leave it near the sink. Dump the basil and spinach into the boiling water and stir for 1 minute. Strain them and then plunge them into the ice water. Drain them again and squeeze them to get out as much water as possible. Chop the spinach and basil roughly. Combine them with the walnuts and salt, olive oil and Parmesan in a food processor and mix until it reaches the desired smooth consistency. Add a bit more salt if needed.



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