Name: Spinach Pesto Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 3 cups fresh spinach (packed); ¼ cup fresh basil (packed); 2 cloves garlic; ½ cup pine nuts (or walnuts, almonds, or pistachios as alternatives); ¼ cup shredded Parmesan cheese; ½ cup extra virgin olive oil; 1 tbsp lemon juice; ½ tsp kosher salt; ½ tsp black pepper

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Introduction

Spinach pesto is a fresh and vibrant twist on the classic basil sauce, blending nutritious spinach with fragrant herbs and nuts. This easy recipe comes together in just minutes and adds a delicious, green punch to pasta, sandwiches, or dips.

A clear glass jar filled with bright green thick pesto sauce sits at the center on a round wooden board. To the left of the jar is a small white bowl with more pesto sauce, showing a slightly chunky texture. There are two small dollops of pesto on the wooden board in front of the jar. Fresh green basil leaves with smooth, slightly shiny surfaces are arranged on the right side of the board. In the background, there is a blurred white mortar with more green pesto and a white pestle, and a brown bowl with golden olive oil. Everything is placed on a white marbled surface, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fresh spinach (packed)
¼ cup fresh basil (packed)
2 cloves garlic
½ cup pine nuts (or substitute with walnuts, almonds, or pistachios)
¼ cup shredded Parmesan cheese
½ cup extra virgin olive oil
1 tbsp lemon juice
½ tsp kosher salt
½ tsp black pepper

Instructions

Step 1: Put the spinach, basil, garlic, pine nuts, Parmesan cheese, olive oil, lemon juice, salt, and pepper into a blender or food processor.
Step 2: Blend until the mixture forms a thick paste. If you prefer a thinner consistency, add more olive oil a little at a time and blend again.
Step 3: Taste the pesto and adjust the salt and pepper as needed.
Step 4: Your homemade spinach basil pesto is ready to enjoy! Use it immediately or store for later.

Tips & Variations

For a nuttier flavor, toast the pine nuts lightly before adding them to the blender.
Try swapping pine nuts with walnuts or almonds for a different texture and taste.
Add a pinch of red pepper flakes for a spicy kick.
If you want a vegan version, omit the Parmesan cheese or use a plant-based substitute.

Storage

Store the pesto in an airtight container in the refrigerator for up to one week. To prevent browning, pour a thin layer of olive oil over the surface before sealing. Reheat gently or use cold as a sauce or spread.

How to Serve

A clear glass jar filled to the top with vibrant green pesto sauce, with a thick and slightly coarse texture, sits in the center on a natural wooden cutting board. To the left, a small white bowl holds more green pesto, smooth and creamy. Fresh green basil leaves rest on the right side of the board, bright and glossy with visible veins. In the background, a white mortar with some green paste and a light wooden pestle, along with a light brown bowl filled with yellow oil, are slightly out of focus atop a white marbled surface. A small dollop of pesto spills onto the cutting board in front of the jar, adding a casual touch. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze spinach pesto?

Yes, spinach pesto freezes well. Portion it into an ice cube tray or small containers and freeze. Thaw in the fridge overnight before use.

Is spinach pesto healthier than traditional basil pesto?

Spinach pesto often contains more iron and vitamins thanks to the spinach, but both versions are nutritious and flavorful. Combining spinach with basil offers a nice balance of nutrients and taste.