Spinach Pesto is a fresh and easy way to liven up any dish! Made with simple ingredients like spinach, walnuts, garlic, and parmesan cheese, this easy sauce comes together in just a few minutes.
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Spinach pesto is so much better than it sounds. It sounds like it's going to taste like a salad, but it doesn't! It's slightly spicy from the garlic and full fresh of flavor with the spinach and parsley. It's super good for you and goes great on just about anything.
Spinach pesto has a more mellow flavor than basil pesto, and it's a great way to fit more greens into your diet. I hope you love it just as much as I do!
Ingredients
- Spinach
- Flat leaf parsley
- Walnuts
- Parmesan cheese
- Garlic
- Olive oil
- Kosher salt
How to make homemade spinach pesto
- In a food processor, combine spinach, parsley, parmesan, walnuts, garlic, and salt to taste.
- With the motor running, stream in olive oil until smooth. If you prefer a thinner pesto, add additional olive oil a little bit at a time until the desired consistency is reached.
Top tips
What is pesto?
Originally from Genoa, Italy, pesto traces its name to the Italian word "pestare," which means "to crush." It is traditionally prepared with a mortar and pestle, but I like to use my food processor to keep it easy.
Vegetarian parmesan cheese
Real parmesan cheese is not vegetarian because it uses animal rennet. If it is important to you to make this a vegetarian spinach pesto, look for a parmesan cheese made with vegetable rennet instead.
The best food processor for making pesto
I love my Cuisinart food processor. It can handle big jobs like finely chopping peanuts and dates. I definitely recommend the 14 cup rather than something smaller so you don't need to work in batches.
How to use spinach pesto
- As a sauce for pasta
- Mix into a pasta salad
- Swirl spoonfuls of pesto into pasta bakes such as lasagna or penne
- Spread on a sandwich or grilled cheese
- Mix into scrambled eggs
- Use in place of pizza sauce on your favorite pizza (or egg pizza!)
- Thin it out with extra oil and use as a dressing for salads
How to store spinach walnut pesto
Homemade spinach pesto can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make a big batch, it also freezes great!
To freeze, portion it out into about ⅓ cup servings (I like to use little containers but you could also use mason jars, zip top bags, or ice cube trays). Pesto can be frozen for up to six months.
Tips for customizing spinach pesto
- Swap the spinach for arugula, kale, or basil
- Use half oil, half water to cut down on fat
- Add a squeeze of lemon for a bright, tangy flavor
- Add a pinch of chili flakes for spiciness
- To make it vegan, leave out the cheese and add nutritional yeast a little at a time to taste
FAQ
Yes! This pesto freezes beautifully in small, individual portions. I usually spoon about ⅓ cup into a little container and just throw it right in the freezer. Allow it to sit in the refrigerator overnight to thaw or pop it in the microwave for thirty seconds or so.
Spinach pesto is best consumed without heating to preserve the fresh flavors. However, it can be added to warm or hot foods like pasta or pizza.
Pesto can turn brown when left exposed to air. To avoid this, add a thin layer of olive oil on top before sealing it in an airtight container. This will help preserve the vibrant green color for about a week.
More pesto recipes
- Homemade Pesto
- Walnut Arugula Pesto
- Butternut Squash and Sage Pesto
- Pistachio Pesto
- Pesto Tofu with Balsamic Vegetables
- Pesto Linguine with Crispy Balsamic Chickpeas
- Burrata with Tomatoes, Pesto, and Toast
- Oven Roasted Tomato and Pesto Panini
- Pesto Tortellini Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Spinach Pesto
Ingredients
- 2 cups spinach
- ½ cup fresh flat leaf parsley
- ½ cup walnuts
- ¼ cup freshly grated Parmesan
- 2 cloves garlic, pressed
- 3 tablespoons olive oil
- ¼ teaspoon coarse kosher salt
Instructions
- In a food processor, combine spinach, parsley, parmesan, walnuts, garlic, and salt to taste.
- With the motor running, stream in olive oil until smooth. If you prefer a thinner pesto, add additional olive oil a little bit at a time until the desired consistency is reached.
Catherine says
This pesto is just bursting with flavor and color! So vibrant and beautiful....I just love that you used spinach. Love this version!
Lindsay Moe says
Thanks Catherine!
Suzy says
Love this twist on pesto! Thanks for sharing.
Lindsay Moe says
Thank you Suzy!
Girl Carnivore says
What an easy recipe! Can't wait to put this on everything!
Lindsay Moe says
Thank you!
Ashley @ Wishes & Dishes says
Green food is the best! Love the pretty color!
Lindsay Moe says
Thanks Ashley!