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    Urban Bliss Life » All Recipes » Dips, Sauces, Seasonings » Easy Spinach Pesto

    Published: January 8, 2020 / Updated: July 22, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Easy Spinach Pesto

    79 shares
    Jump to Recipe Print Recipe

    Pesto lovers, rejoice! You can whip up this Pesto Spinach recipe in mere minutes and use it all week long, for so many recipes!

    spinach pesto pizza

    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!

    Jump to:
    • 🌿 What is Pesto?
    • 🥬 Ingredient notes
    • ✅ Step-by-step instructions
    • 🌱 Pesto FAQs
    • 🍽 Serving ideas
    • More pesto recipes
    • Spinach Pesto

    🌿 What is Pesto?

    jar of spinach 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

    spoonful of spinach pesto sauce

    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

    spinach pesto sauce

    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!

    1. Add the ingredients to a food processor or blender.
    2. Then pulse until it becomes a thick sauce consistency.

    🌱 Pesto FAQs

    How long will pesto last in the refrigerator?

    Store fresh pesto in a mason jar or other airtight container in the refrigerator for up to one week.

    Can I freeze pesto?

    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.

    How can I prevent browning during refrigeration?

    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

    shrimp pesto pizza

    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

    • bright green avocado pesto in a mason jar with a small knife placed in the pesto.
      Creamy Avocado Pesto in Under 10 Minutes!
    • carrot top pesto feature
      Carrot Top Pesto
    • pan-seared salmon with almond basil pesto
      Pan-Seared Salmon with Almond Basil Pesto
    • white scalloped bowl filled with mint pesto with mint leaves around the top of the bowl on a bright blue background.
      Mint Pesto

    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!

    spoonful of spinach pesto sauce

    Spinach Pesto

    5 from 1 vote
    Prep Time: 15 minutes mins
    Total Time: 15 minutes mins
    Recipe by Marlynn Schotland
    Homemade spinach pesto is easy to make in minutes and can be refrigerated or frozen to use for weeks and months to come!
    Servings: 8
    Calories: 64kcal
    PRINT PIN RATE

    Ingredients

    • 2 cups fresh spinach leaves well-washed and stemmed
    • ½ cup cup fresh Italian flat leaf parsley
    • 3 garlic cloves, peeled
    • 2 tablespoons extra virgin olive oil
    • ¼ teaspoon sea salt
    • ⅛ 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

    If you want to have the parmesan cheese flavor but are dairy-free: I love and regularly use this dairy-free vegan parmesan-style grated cheese alternative
    To refrigerate: spoon pesto into a glass mason jar or other glass container. Top the pesto with a thin coat of olive oil to prevent the top from discoloring. Spinach pesto will keep in the refrigerator for up to two weeks if stored this way.
    To freeze: spoon pesto into individual ice cube trays, freeze, and then remove frozen cubes of pesto and place them in a freezer bag. Or, you can try this pesto freezing method that I learned about recently from TheKitchn.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 81mg | Potassium: 93mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 1021IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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