Pesto lovers, rejoice! You can whip up this Pesto Spinach recipe in mere minutes and use it all week long, for so many recipes!
Pesto has long been one of my favorite pasta sauces. But now, I use it on so much more than just pasta! And, over the years I’ve experimented with making different types of pesto. From Carrot Top Pesto to Mint Pesto to Creamy Avocado Pesto – there are so many ways to enjoy pesto!
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🌿 What is Pesto?
Pesto is a sauce that originally hails from Genoa, Italy. As far as food historians can tell, it was invented around the 16th century. Traditional, classic pesto consists of garlic, basil, and pine nuts blended with Parmesan cheese and olive oil.
It comes together quickly, can be used with SO many different kinds of food, and can be refrigerated or frozen. This is definitely one of those recipes you will make over and over again!
🥬 Ingredient notes
Unlike most traditional, classic pesto recipes, the base for this pesto is spinach and parsley, instead of basil. This spinach pesto is made with no nuts and no cheese. Unless, that is, you want to add them. I included them as optional ingredients in the recipe, but I usually make my spinach pesto without nuts and cheese and it’s always just as delicious!
My pesto spinach recipe is simple and takes just 4 main ingredients:
- baby spinach
- parsley
- garlic
- olive oil
Then a little salt and pepper for seasoning. That’s it!
✅ Step-by-step instructions
If you have just 10 to 15 minutes, you have time to make enough pesto to last for a while.
Making spinach pesto couldn’t be easier!
- Add the ingredients to a food processor or blender.
- Then pulse until it becomes a thick sauce consistency.
🌱 Pesto FAQs
Store fresh pesto in a mason jar or other airtight container in the refrigerator for up to one week.
Yes! You can freeze pesto for up to six months. My favorite method of freezing pesto is to divide the pesto into the openings of an ice cube tray, freeze. Then pop out the frozen pesto cubes and place them in a freezer bag or freezer container. This way, you can take out and thaw just the portion you need for cooking when you are ready to use the pesto.
A bit of browning is natural while the pesto is refrigerated. However, you can top the pesto with a thin coat of olive oil to limit discoloration.
🍽 Serving ideas
There are oh so very many ways to use this spinach pesto!! Here are a few of my faves:
- Pesto pizza sauce – top homemade pizza dough with it and add your fave toppings!
- Use it as a dip for cut vegetables, chips, and crackers.
- It’s a fabulous pasta sauce with your fave pasta recipe
- Kick up the flavor on your morning scrambled eggs
- Spread it on bread slices as a sandwich condiment
More pesto recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Spinach Pesto
Ingredients
- 2 cups fresh spinach leaves, well-washed and stemmed
- 1/2 cup cup fresh Italian flat leaf parsley
- 3 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon teaspoon fresh ground black pepper
OPTIONAL ADD-INS:
- ¼ cup grated parmesan cheese or dairy-free parmesan-style grated cheese alternative
- ¼ cup pine nuts
Instructions
- Place all ingredients into a food processor and process to a thick sauce-like consistency.
- Taste and adjust the salt, pepper, and herbs to your taste preference. Use immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
