Easy Spinach Pesto
This easy Spinach Pesto tastes just like its traditional basil cousin but is more economical and nutrient-dense! It’s got simple ingredients and comes together in about 5 minutes. Use it with pasta, pizza, or anywhere you would use pesto.
Pesto with a little secret
If you love homemade basil pesto and also like the idea of adding a little extra nutrition, this easy spinach pesto recipe is made for you! An added bonus? Spinach stretches out the basil to make this pesto more budget-friendly, at least if you’re relying on store-bought herbs. But with plenty of Parmesan, walnuts, and garlic, this version is every bit as bold, herbaceous, and zippy as the standard basil pesto you know and love.
We eat a lot of spinach here, in part because it’s one of the few dark greens my son eats without complaint or cajoling. This said, there are definitely still occasions when a bag starts to look lifeless in the fridge, and even for us you can only do so many spinach salads on repeat. Everyone is always excited about pesto anything, however, so that’s the final selling point here. Clean out the fridge and make diners happy all at once? That’s a win any day of the week!
Ingredients and substitution notes:
- Fresh baby spinach. All the color, bulk, and nutrients, with a small price tag!
- Fresh basil. Plump basil leaves are still a must for that traditional pesto taste, but they are powerful enough that their aroma and flavor will shine through even if they make up half or less of the greens.
- Fresh garlic. Fresh garlic is a must for flavorful pesto!
- Walnuts, toasted pine nuts, or another nut. Pine nuts are a traditional choice for adding that nutty warmth to pesto, but they can be pricey. Walnuts are a fantastic substitute and my go-to in this pesto. You can substitute cashews or almonds, or leave out entirely to keep the pesto nut-free.
- Grated Parmesan cheese. Tangy deliciousness. Leave it out or substitute a vegan Parmesan if needed.
- Staples: kosher salt, black pepper, extra virgin olive oil.
Need more reasons to embrace spinach? The humble leafy green is not only versatile, it packs in fiber, folate, carotenoids and other antioxidants, and a laundry list of other vitamins and minerals. All in a plate’s work.
An optional addition is a squeeze of fresh lemon juice or sprinkling of lemon zest. These add a citrus zing to the pesto that is really nice!
Remember: this is just an overview and the why of the ingredients I choose here. Find full amounts in the print-friendly recipe card below.
How to make spinach pesto:
Pulse garlic and walnuts together: Starting with these ingredients ensures they get finely processed and broken down.
Blend in basil, spinach, Parmesan, salt, and pepper: A few seconds in the food processor will emulsify these into a smooth, delicious green sauce!
Drizzle in olive oil: Start with just a bit, streaming it in as the processor runs, then add more slowly to reach your desired consistency. Spinach has a relatively high water content, and I don’t personally find I need to add as much oil to thin out this pesto as I would a traditional variety. Another small bonus!
Season with extra salt and pepper to taste, and enjoy!
Serving suggestions:
Pesto is endlessly versatile, and this version works perfectly well in any recipe or way that you would usually enjoy it! A few ideas:
- Pasta: obviously, pesto pasta is a classic combination. Try our favorite recipes for creamy pesto tortellini, pesto ravioli, or a copycat pesto cavatappi.
- Skillets: we love a pesto artichoke chicken skillet, and it’s delicious just spread over grilled chicken breasts, steak, or salmon.
- Meatballs: chicken pesto meatballs are a special kind of treat!
- Pizza and flatbreads: this pesto flatbread with olives is a family favorite, but pesto also makes a great flavor boost to your favorite white pizza. My daughter asks for “green pizza” all the time!
- Salads: toss pesto into a pasta chicken salad, or make a quick pesto vinaigrette to serve over simple mixed greens.
- Dipping sauce or spread: spread pesto over crostini for a simple appetizer, or serve as a dipping sauce paired with pizza bites, mozzarella sticks, or garlic knots.
Frequently asked questions:
How long does pesto last?
This can last up to 2 weeks in the fridge if stored properly: smoothed into an airtight container with a very thin layer of olive oil coating the top of the pesto. This locks out air and reduces oxidation, the process that steadily turns pesto dull in both color and flavor. If you want to minimize oxidation without using extra oil, place a piece of plastic wrap directly on top of the pesto, and seal the container on top of and around that.
How to freeze pesto?
Pesto freezes very well for long-term storage. To do so, spoon pesto into ice cube trays or Souper Cubes, freeze until solid, then transfer the frozen cubes to a freezer-safe zip-top bag or other container. Store in the freezer for up to 6 months, and defrost overnight in the refrigerator as needed.
Can you make pesto without nuts?
Yes! If you have a nut allergy, either omit the nuts or replace them with pepitas or sunflower seeds. Bear Pond Farm also makes a terrific store-bought nut-free pesto. I buy it at Whole Foods.
Related recipes:
Homemade basil pesto with lemon zest is my favorite classic, but we also love this zucchini basil pesto for another sneaky veggie twist, and sun-dried tomato pesto packs next-level flavor.
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Easy Spinach Pesto
Ingredients
- 3 garlic cloves peeled
- 3 Tablespoons walnuts or toasted pine nuts
- 2 cups basil leaves
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2-4 Tablespoons extra virgin olive oil
Instructions
- Add garlic and walnuts to the bowl of a food processor. Pulse for 20-30 seconds to finely chop both.
- Add basil, spinach, Parmesan, salt, and pepper, then blend. With the food processor running, add about 2 Tablespoons olive oil. When oil is fully incorporated, stop and check the consistency. If you like a thick pesto, stop there. If you prefer it a bit looser, restart the blade and add a little more olive oil, processing until very smooth.
- Use right away, or transfer to a container that can be tightly sealed. Store in the fridge and use within 1-2 weeks.
Notes
- Basil vs. Spinach Ratio: Feel free to experiment with the relative amounts of basil to spinach. Equal parts is my baseline, but I sometimes use up to 3 cups spinach to 1 cup basil, if I have a lot of spinach to use up. The flavor of basil is powerful enough that it will still be the predominant taste.
- Storage: Homemade pesto can last up to 2 weeks in the fridge if stored properly, which is to say smoothed into an airtight container with a very thin layer of olive oil coating the top of the pesto. This locks out air and reduces oxidation, the process that steadily turns pesto dull in both color and flavor.
- Freezing: Pesto freezes very well for long-term storage. To do so, spoon pesto into ice cube trays or Souper Cubes, freeze until solid, then transfer the frozen cubes to a freezer-safe zip-top bag or other container. Store in the freezer for up to 6 months, and defrost overnight in the refrigerator as needed.
