Fresh Basil Spinach Sauce

A super-healthy twist on classic Italian pesto, our veggie sauce comes together in minutes. Nakano seasoned rice vinegar adds tang and keeps the greens bright. Toss with hot-cooked pasta, use as a flavorful sauce for seafood, or triple the recipe and make vegetable lasagna with zucchini or butternut squash.*

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6 oz. fresh spinach leaves (6-7 cups lightly packed)
1 large green onion
1/2 cup frozen peas, thawed
1/2 cup water
3/4 cup coarsely chopped basil (about 12 large leaves)
1/2 cup tangy grated Parmesan or Romano cheese
2 Tbsp. NAKANO Seasoned Rice Vinegar–Basil & Oregano, Original or Roasted Garlic
2 Tbsp. olive oil


Coarsely chop spinach and green onion. Place in a large microwaveable bowl; add peas and water. Cover and microwave on high 1-2 minutes or until wilted. Transfer to blender container. Add basil, cheese, rice vinegar and olive oil. Cover and blend on low speed to start, then increase to medium for 1 minute. Season to taste with salt and pepper. 

Makes 2 cups.

Notes: To double or triple recipe, prepare vegetables then microwave and blend in batches.
Forget to thaw peas? Just add them to the 1/2 cup water and microwave until warm; pour over spinach and onion. Cover and microwave until spinach is wilted, 1-2 minutes.


Per serving (1/4 cup, no salt or pepper): 80 calories, 4g protein, 4g carb, 5g fat (1.5g sat. fat), 5mg chol, 180mg sodium, 1g fiber
Fresh Basil Spinach Sauce
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