Spinach pesto is a fresh, easy sauce made with baby spinach, a little basil, walnuts, Parmesan, garlic, lemon, and olive oil. It comes together in minutes and has the bright, savory flavor of classic pesto with a milder taste and an extra boost of greens. Toss it with hot pasta, spread it on sandwiches, spoon it over chicken, fish, or vegetables, or freeze it for quick meals later.
I first made this spinach pesto to use up an extra container of spinach along with the basil growing abundantly in my garden. A little basil gives the pesto its familiar flavor, while the spinach keeps it mild, fresh, and a vibrant green. You can also add a few mint leaves for an extra burst of freshness, especially if you plan to serve it with lamb, chicken, vegetables, or a grain salad.
Spinach Pesto Recipe Snapshot
- Quick and easy - Blend everything together in a food processor in about 10 minutes.
- Fresh and flavorful - Spinach, basil, lemon, garlic, Parmesan, and walnuts create a bright, savory pesto.
- Versatile - Use it with pasta, chicken, fish, sandwiches, grilled meats, pizza, grain bowls, or roasted vegetables.
- Freezer-friendly - Make a batch ahead and freeze it in small portions for easy meals.
- A smart way to use spinach - Turn an extra container of spinach into a fresh, versatile sauce instead of letting it languish in the refrigerator.
Ingredients You'll Need
- Spinach - Baby spinach makes up the bulk of the pesto and gives it a fresh, mild flavor. Be sure it is washed and dried well before blending.
- Basil - A smaller amount of basil gives the pesto its familiar aroma and classic pesto flavor without overpowering the spinach.
- Walnuts - Raw walnuts have an rich, earthy, and slightly bitter flavor that compliment the spinach well.
- Parmesan - Finely grated Parmesan adds saltiness, savory depth, and body.
- Lemon - Fresh lemon juice brightens the flavor and balances the richness.
- Olive oil - Use a good extra-virgin olive oil for richness and a smooth texture.
- Garlic - For a punch of flavor and savory depth. If you're sensitive, you can skip it, it still tastes great.
Substitutions and Variations
- Nuts - Substitute almonds, pecans, cashews, pistachios, or pine nuts for the walnuts.
- Toast the walnuts - Toast the walnuts for a deeper, nuttier flavor, then let them cool before blending.
- Cheese - Substitute Pecorino Romano or Grana Padano for some or all of the Parmesan.
- Nut-free - Replace the walnuts with toasted sunflower seeds or pumpkin seeds.
- Herbs - Substitute flat-leaf parsley for some or all of the basil for a milder flavor, or add a few mint leaves for extra freshness. Use mint sparingly, it can be strong.
- Dairy-free - Omit the Parmesan and add nutritional yeast to taste for savory, cheesy flavor.
- More lemon - Add finely grated lemon zest for brighter citrus flavor without thinning the pesto.
Chef's tip: No Blanching Needed. Basil pesto can darken quickly because the cut leaves oxidize. Blanching basil briefly in boiling water, then shocking in ice water and drying thoroughly, is one way to help preserve its vibrant green color. Spinach is naturally more color-stable, so this spinach pesto stays beautifully green without that extra step. Simply use fresh, dry leaves and blend. The pesto stays vibrant with little to no browning.
How to Make Spinach Pesto
- Add the spinach, basil, parmesan, oil, walnuts, garlic, 2 tablespoons of lemon juice, and salt to the workbowl.
- Puree until smooth and creamy. Taste and adjust flavor with a bit more lemon juice or salt.
Serving Suggestions
Spinach pesto is an easy way to add fresh flavor to pasta, seafood, chicken, vegetables, and more.
- Pasta - Toss with hot pasta, adding a little pasta water as needed to loosen the pesto and help it coat the pasta.
- Fish and seafood - Spoon over air fryer salmon, grilled fish, shrimp, or scallops.
- Chicken - Serve with grilled, roasted, or air fryer chicken.
- Vegetables - Spoon over roasted or grilled vegetables, or toss with roast potatoes.
- Sandwiches and wraps - Use as a spread for sandwiches, wraps, panini, or grilled cheese.
- Eggs - Add a spoonful to scrambled eggs, omelets, or frittatas.
- Appetizers - Spread on crostini with goat cheese or whipped ricotta, or serve with crackers and fresh vegetables.
- Bowls - Add to grain bowls, quinoa bowls, or roasted vegetable bowls.
Chef's Tip: One of my favorite quick snacks and dips is blending low-fat cottage cheese (¾ cup) with a couple tablespoons of spinach pesto and a squeeze of fresh lemon juice. It's creamy, high in protein, and delicious with fresh vegetables, crackers, or as a sandwich spread.
Recipe FAQs
In short, no. Fresh baby spinach is best because it gives the pesto a brighter flavor, smoother texture, and more vibrant green color. Frozen spinach contains much more water and can make the pesto loose or watery, even when well drained.
Yes. Freeze spinach pesto in small airtight containers, silicone freezer trays, or ice cube trays so you can thaw only what you need. For the best flavor and texture, use it within about 3 months.
Spinach pesto stays naturally bright green much better than traditional basil pesto. There is no need to blanch the spinach first. For the best color and texture, use fresh, dry leaves and store the pesto in an airtight container in the refrigerator.
If You Make Spinach Pesto
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📖 Recipe
Spinach Pesto
Equipment
Ingredients
- 5 ounces baby spinach leaves removed of heavy stems
- ½ cup basil leaves
- ½ cup extra virgin olive oil
- ⅔ cup chopped walnuts
- ½ cup finely grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 large garlic clove finely zested or microplaned
- ⅛-1/4 teaspoon salt
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Instructions
- Add everything to the food processor and puree until smooth. Start with 2 tablespoons of the lemon juice and add the third if desired. Taste and adjustment salt or anything else.
Notes
Nutrition
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