From the Redux team: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

I admit to being a big fan of quick, convenience options in the kitchen.  I’ve never made beans from scratch, I regularly buy precooked chicken breasts to shred, and even though I have some fantastic bbq sauce recipes on the blog, I usually buy the bottled stuff.  Pesto, however, is a sauce we always make at home.

The jarred kinds usually are filled with additives, very high in sodium, and just not as tasty.  Homemade pesto can get a little expensive because fresh herbs tend to be pricy, so this version helps me get more bang for my buck by stretching my pesto with spinach.  Plus, this is a great way to sneak some more green veggies into our pasta.

Spinach Pesto

Yields: 11 oz; Total Time: 5 – 10 minutes

• 8 cups fresh baby spinach
• 2 oz fresh basil
• 4 Tbsp extra virgin olive oil
• 1/3 cup toasted pine nuts
• 2/3 cup shredded Parmesan cheese
• 1/4 tsp salt

1. Working in small batches, pulse spinach, basil, and oil in a food processor.  Be sure to process until smooth, don’t stop when you’ve reached the grass cuttings consistency.
2. Add Parmesan, pine nuts, and salt and continue to process until well-combined.