Easy Spinach Pesto

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Tastes just like its traditional basil cousin but is more economical and nutrient-dense! Use it with pasta, pizza, or anywhere you would use pesto.

Prep Time5

Total Time5

Course: Sauce

Cuisine: American, Italian

Keyword: pesto with spinach, spinach pesto

Servings:

Calories: 87kcal

Author: Monica Lensink

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.

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.