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If you’re looking for a versatile condiment that is bright green, full of nutritious ingredients and wicked delicious, you’ve come to the right place. This spinach pesto features everything you love about traditional pesto- fresh basil, toasted pine nuts, bright lemon, nutty parmesan, punch-y garlic with the fun and nutritious addition of fresh spinach!

mason jar filled to the bril with pesto and basil leaf on top
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  1. 1 Erica’s notes:
    1. 1.1 Why add spinach to pesto?
  2. 2 Simple ingredients you’ll need to make spinach pesto:
  3. 3 How to make homemade spinach pesto:
  4. 4 Expert tips and variation ideas:
  5. 5 Ways to use spinach pesto:
  6. 6 FAQs
  7. 7 Love sauce? Me too. Here are some of my other favorite sauces, dips and dressings!
  8. 8 Fresh and Flavorful Basil Spinach Pesto
    1. 8.1 Description
    2. 8.2 Ingredients
    3. 8.3 Instructions
    4. 8.4 Notes
    5. 8.5 Would you like to save this?
    6. 8.6 Nutrition
    7. 8.7 Did you make this recipe?

Erica’s notes:

Summer is winding down but I am still up to my ears in pesto and tomatoes (and cucumbers and zucchini… seriously why do zucchini plants turn into an absolute jungle!?) You’ll probably notice that manyyy of my recipes as of late have featured at least one or more of these yummy veggies.

Also, for the green thumbs out there… why is basil so easy to grow and cilantro near impossible!? I swear, every time I try to grow cilantro it goes to seed after sprouting like…one cilantro leaf. Halp. We actually have this indoor hydroponic garden and we grow basil all year long- it is glorious. If I can skip out on paying for at least one variety of fresh herb at the grocery store I’ll take it!

If I let my hydroponic garden go too long without trimming it down, my basil can get a little wild. This past weekend my husband trimmed a ton of fresh basil off of it and said “okay, time for you to make pesto”, so that’s what we’re doing! There are many, many pesto recipes out there in internet land but I’m glad you’re here and trusting my version.

I made a batch of this fresh pesto sauce last week and created a few fun recipes with it that I can’t wait to share! But first- let’s talk about this simple spinach pesto recipe because you’ll need it before you make the other goodness that’s coming up. This is a classic pesto with one small twist- fresh spinach! I started adding a few handfuls of spinach to my pesto a few years ago for a few reasons.

Why add spinach to pesto?

  1. It makes the color a more beautiful vibrant green!
  2. Spinach gives the pesto a boost of nutrients like iron, folate, Vitamin K and Vitamin C.
  3. Helps you use up that bag of spinach before it goes bad- I know you know what I’m talking about.
  4. Packs a nutritious punch without adding a strong flavor- spinach is mild in flavor but rich in nutrition, making it ideal for ‘sneaking’ into lots of different dishes.

There are countless ways to enjoy this delicious spinach pesto such as in this spinach pesto pasta, orzo salad with fried feta, pesto chicken sliders or lasagna soup. Homemade pesto is incredibly easy to make and I hope I can convince you to always keep a jar in your fridge- it makes for a wicked easy dinner!

Simple ingredients you’ll need to make spinach pesto:

picture of the ingredients needed to make the recipe

Pine nuts: pine nuts are small, buttery-flavored seeds from pine trees that add a creamy texture and subtle nutty flavor to pesto, making them an ideal base. However, I have made pesto with just about any and all types of nuts or seeds: pistachios, pumpkin seeds, walnuts, cashews or sunflower seeds will all work. You can find pine nuts in the produce aisle of most grocery stores, with the other ‘salad toppers’ like croutons and candied nuts. You can also find it in the baking aisle.

Garlic: a few fresh garlic cloves adds great flavor and a subtle bite.

Salt and pepper: I like to use kosher salt and freshly cracked black pepper.

Lemon juice: a squeeze of fresh lemon gives brightness and vibrancy to the sauce.

Parmesan cheese: forever and always I will be begging you to use the block of parmesan vs. pre-grated. The reason I ask is because block parmesan has way more flavor than pre-grated and blends more seamlessly into the sauce because it is not coated with the anti-caking agents found on pre-shredded cheese. You could sub pecorino romano for a similar but more mellow flavor.

Spinach: a big handful of fresh baby spinach leaves will do the trick! No need to chop since we’re blending it up. I wouldn’t recommend using frozen or canned because of the excess moisture.

Basil: fresh basil gives pesto it’s classic flavor. You can find fresh basil leaves in the produce section, usually near the tomatoes. 

Olive oil: opt for a high quality extra virgin olive oil for best results. I like La Tourangelle, Graza or Kirkland.

How to make homemade spinach pesto:

Place pine nuts, garlic, salt, pepper, lemon juice and parmesan cheese in a food processor and pulse until combined, about 15 seconds.

pine nuts, garlic and parmesan cheese in the bowl of a food processor
blended pine nuts, garlic, and parmesan cheese in food processor

Add the spinach and basil and pulse again, scraping the sides as needed, until combined, 15-30 seconds.

spinach and basil leaves in a food processor
blended spinach and basil with olive oil added

With the motor running, stream in the olive oil through the feed tube of your food processor, until the pesto is smooth and cohesive, about 30 seconds. If you are using a processor or blender that does not have a feed tube simply add the olive oil and process until smooth. Taste and season with another pinch of salt or squeeze of lemon, if needed.

fully blended spinach pesto in food processor
spinach pesto in a small jar and food processor in the back

I generally don’t need to, but if you like a slightly looser pesto, use a couple tablespoons cold water to thin the pesto to your desired consistency.

Store in an airtight container in the fridge for up to two weeks. Use on pasta, pizza, sandwiches, raw or roasted veggies, salads, grain bowls and beyond!

Expert tips and variation ideas:

  • Never refrigerate basil. A general rule of thumb is to store fruits and veggies in the same climate you find at the store. Most of the fresh herbs are found in the refrigerated section but basil is at room temp for a reason- it will go bad much quicker in the fridge.
  • Nuts in pesto add delicate flavor and make for a more creamy, cohesive sauce. While pine nuts are the traditional nut you can use just about any nut or seed. The only nut I wouldn’t necessarily recommend is raw almonds- make sure roast them if you use almonds so they blend into a creamier sauce.
  • We are essentially replacing half the basil with spinach in this recipe which is great if you don’t love a super punch-y basil pesto. Adding spinach gives this pesto vibrant green color and a milder flavor.
  • If you want to switch things up you can add other fresh herbs like cilantro, parsley or mint. You could also add extra greens like arugula or baby kale.
  • For a kick of heat add a pinch of red pepper flakes!
jar of spinach basil pesto

Ways to use spinach pesto:

My favorite way is probably mixed with mayo and slathered on a panini or sliders but here are nine fabulous ideas for this glorious condiment!

  1. Toss pesto with cooked pasta and a splash of pasta water for a super easy pesto pasta dish.
  2. Serve pesto as a dip for veggies and crackers.
  3. Mix pesto with mayo to make a ‘pesto aioli’ and serve on sandwiches, wraps, grilled cheese or chicken sliders.
  4. Scramble eggs with a dollop of pesto and handful of mozzarella cheese for a serious breakfast upgrade.
  5. Add several spoonfuls of pesto to nearly any soup for the best flavor boost.
  6. Thin pesto with a few tablespoons of vinegar to make a delicious salad dressing for pasta salad, chicken salad or green salad.
  7. Toss pesto with roasted vegetables for a boost of healthy fats and flavor.
  8. Use pesto as a homemade pizza sauce.
  9. Marinate chicken, pork, salmon, shrimp or tofu in pesto and grill or roast.
large pot with rigatoni pasta tossed with spinach pesto
white bowl with pasta, tomatoes and burrata

FAQs

What if I’m allergic to tree nuts?

To make this a nut-free pesto, sub the pine nuts for pepitas or sunflower seeds.

How can I make this dairy-free?

Omit the parmesan cheese OR sub with 1/3 cup nutritional yeast for an easy vegan pesto.

How should I store this pesto?

A few options: 1) Store pesto in a jar with tight fitting lid or airtight container in the fridge for up to 2 weeks. 2) Place 1-2 tablespoons pesto into each square of an ice cube tray and freeze. Once frozen, transfer pesto cubes to a gallon Ziploc bag, seal tightly and keep frozen. Every time you need a boost of flavor- snag a pesto cube!

What can I use pesto on?

Refer to the section right above this ‘ways to use spinach pesto’ for lots of delicious ideas!

Love sauce? Me too. Here are some of my other favorite sauces, dips and dressings!

Pepita pesto (a great option if you’re nut free!)

Avocado chimichurri

Vinaigrette with sun-dried tomatoes

Honey mustard dressing

Harissa aioli

Parmesan vinaigrette

small spoon with a scoop of pesto, jar filled with spinach pesto

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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small jar of basil spinach pesto

Fresh and Flavorful Basil Spinach Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: N/A
  • Total Time: 5 minutes
  • Yield: 1 1/4 cups pesto 1x
  • Category: Dressings
  • Method: Blend
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe

Description

Full of the fresh flavors of basil, lemon, garlic, parmesan and spinach, this easy spinach pesto recipe will make your taste buds sing!

Ingredients

Units Scale
  • 1/4 cup toasted pine nuts, pistachios, walnuts or pepitas
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1/2 cup parmesan cheese
  • 2 cups fresh baby spinach
  • 2 cups basil leaves
  • 1/2 cup extra virgin olive oil

Instructions

  1. Place pine nuts, garlic, salt, pepper, lemon juice and parmesan cheese in a food process and pulse until combined, about 15 seconds.
  2. Add the spinach and basil and pulse again, scraping the sides as needed, until combined, 15-30 seconds. With the motor running, stream in the olive oil through the feed tube of your food processor, until the pesto is smooth and cohesive, about 30 seconds. If you are using a processor or blender that does not have a feed tube simply add the olive oil and process until smooth. Taste and season with another pinch of salt or squeeze of lemon, if needed.
  3. I generally don’t need to, but if you like a slightly looser pesto, use a couple tablespoons cold water to thin the pesto to your desired consistency.
  4. Store in an airtight container in the fridge for up to two weeks. Use on pasta, pizza, sandwiches, raw or roasted veggies, salads, grain bowls and beyond!

Notes

Refer to above blog post for ingredient information, expert tips and answers to frequently asked questions.

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Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 135
  • Sugar: 0.2 g
  • Sodium: 137 mg
  • Fat: 14.1 g
  • Carbohydrates: 1.5 g
  • Fiber: 0.6 g
  • Protein: 2.2 g
  • Cholesterol: 2.9 mg

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