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    The Heirloom Pantry » Recipes » Dressings and Sauces

    Spinach Pesto

    Published: Jul 27, 2022 · Modified: Dec 11, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Jump to Recipe

    Spinach Pesto is a bright and herby sauce that adds flavor to almost any savory dish. It comes together in just a few minutes with a handful of ingredients. Dress up pasta, chicken, or sliders with this versatile recipe and freeze some for later!

    Bright green spinach pesto on a spoon.

    Spinach pesto is one of our go-to healthy sauces for weeknight meals because it is both versatile and delicious. Its garlicky, cheesy, and lightly sweet flavor adds the perfect zest! We love it in our Pesto Turkey Skillet Sliders, Mozzarella Chicken Pomodoro, and pasta dishes, like Sausage Pesto Pasta and Veggie Pesto Pasta.

    Our recipe includes a secret tip to make your pesto as bright and fresh as possible. Give it a try and freeze some in ice cubes trays to make for easily meal prep!

    Jump to:
    • About Spinach Pesto
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • What to Serve with Spinach Pesto
    • Recipe FAQs
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Spinach Pesto

    • Taste - The combination of spinach, olive oil, cheese, and pine nuts creates a bright, herby, and richly flavored pesto.
    • Texture - The pesto is creamy yet light.
    • Effort - All you need to do is add the ingredients to a food processor then blend and enjoy!
    • Time - It takes just 7 minutes to whip up this delicious pesto.

    Ingredients

    Ingredients to make spinach pesto, including spinach, Pecorino Romano, parmigiano-reggiano, kosher salt, olive oil, pine nuts, and garlic cloves.
    • Spinach - Spinach is a mild sweet green. Use baby spinach leaves if you want your pesto to be slightly sweeter, and a mix of spinach and arugula if you want a peppery flavor.
    • Fresh basil - Basil provides an herby freshness to the pesto sauce.
    • Parmigiano-reggiano - Parmigiano-reggiano adds a nutty sharpness.
    • Pecorino romano - Pecorino adds a savory and tangy accent.
    • Walnuts - Raw or toasted walnuts add a nutty flavor and heartiness to the sauce.
    • Garlic cloves - Garlic cloves add the quintessential aroma.
    • Kosher salt - Salt accentuates the flavors of the pesto.
    • Extra virgin olive oil - Olive oil is an emulsifier that brings the sauce together.

    See recipe card for quantities.

    Substitutions

    • Kale pesto - Try our Kale Walnut Pesto recipe with fresh torn kale for an earthy alternative.
    • Basil pesto - Our Basil Pesto recipe has a slightly subtler herby flavor.
    • Pistachio Pesto - Our Pistachio Pesto is uniquely earthy and rich.
    • Nut free pesto - If you are allergic to nuts or just want to keep fat calories down, you can omit the nuts, or use sunflower seeds instead.
    • Parmesan Cheese - You can use grated parmesan cheese if you don't have Parmigiano-Reggiano.

    Variations

    • Spicy - Add freshly ground black pepper or red pepper flakes for a light spicy kick.
    • Lemon Juice - Add a tablespoon of fresh lemon juice or a little bit of lemon zest for extra acidity and brightness.
    • Kale - Add a couple cups of kale leaves if you are running low on spinach or want added nutritional value.
    • Vegan - Omit the cheese to make this recipe vegan and dairy free.
    • Other greens - Use a mix of spinach, arugula, basil, and baby kale for a delicious super food pesto.

    Instructions

    Steps to make spinach pesto, including chilling the spinach, blending the spinach and cheese, blending the garlic and pine nuts, and drizzling in the oil.
    • Chill the spinach - Fill a bowl with water and ice, and add the spinach to chill. This step is optional but results in bright green pesto and brings wilted spinach back to life.
    • Blend the spinach and cheese - Place spinach and cheese in the food processor container. Pulse until well-blended, about 30 seconds.
    • Blend walnuts and garlic - Add in pine nuts and garlic, and blend for 1 minute.
    • Blend remaining ingredients - Add in salt and olive oil. Blend until the mixture is creamy and smooth, about 5 minutes. Add more olive oil if the pesto is dry and add more salt to taste if necessary.

    Pro tip: Use a baking spatula to scrape all of the pesto from the food processor to eliminate food waste.

    What to Serve with Spinach Pesto

    This gluten free pesto is super versatile sauce that can be enjoyed as a sauce for pesto orecchiette pasta, pesto gnocchi, or pesto chicken or as a spread for burgers and turkey sliders. Whenever we make this pesto, we make enough for the whole week for multiple meals.

    Recipe FAQs

    Why is my spinach pesto bitter?

    Pesto can become bitter if it is mixed in the food processor too long. The olive oil contains bitter tasting polyphenols, which can get squeezed out once over processed.

    Does basil taste good with spinach?

    Yes, basil and spinach make a delightfully herby and leafy pesto.

    Is making your own pesto worth it?

    Yes! While it may be tempting to go with store-bought pesto, homemade spinach pesto is both tastier and healthier. It also only takes 5 minutes to make!

    Why is my pesto turning brown?

    Your pesto is oxidizing which usually occurs while it is stored in the fridge. In order to avoid this, we suggest adding a thin layer of olive oil above the pesto to seal out the air.

    Do I need to wash spinach before using it?

    Yes, you should rinse off the spinach and dry it before using it. Dry the spinach with a clean towel or spin in a salad spinner to get rid of excess water.

    Is pesto healthy?

    Yes! Spinach is rich in vitamins, iron, folate and potassium. Pesto also may reduce your risk of heart disease, diabetes, and cancer. Also note that homemade pesto is typically healthier than store-bought.

    Bright and creamy spinach pesto in a bowl.

    Storage

    This easy spinach pesto can be stored in an air-tight container in your refrigerator up to 3 days. Be sure to add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto in an airtight ice cube tray for up to 6 months. When you are ready to enjoy it, let it thaw in the fridge or at room temperature.

    Top Tips

    • If you store and refrigerate the pesto, be sure to mix it again before using it. The ingredients can separate while stored in the refrigerator.
    • For extra nutty flavor, toast the pine nuts before you put them in the food processor.

    Related Recipes

    • Kale Walnut Pesto flatlay
      5 Minute Kale Walnut Pesto
    • Veggie pesto pasta in a bowl topped with zucchini and asparagus with sliced zucchini, basil, parmigiano-reggiano, and lemons.
      Veggie Pesto Pasta with Zucchini and Asparagus
    • Creamy pesto pasta on a plate with toasted pine nuts and basil.
      Creamy Ricotta Pesto Pasta
    • Sausage Pesto Pasta with Rapini in white braiser with wooden spoon, wine, and Parmiggianno-reggiano flatlay
      Sausage Pesto Pasta with Rapini (Broccoli Rabe)

    Did You Like This Recipe?

    Love this spinach pesto recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this spinach pesto recipe, tag #theheirloompantry so we can see your homemade pesto!

    📖 Recipe

    Bright and creamy spinach pesto in a bowl.
    Print Recipe Pin Recipe
    5 from 2 votes

    Spinach Pesto

    Spinach Pesto is a bright and herby sauce that adds flavor to almost any savory dish. It comes together in just a few minutes with a handful of ingredients. Dress up pasta, chicken, or sliders with this versatile recipe and freeze some for later!
    Prep Time7 minutes mins
    Total Time7 minutes mins
    Course: Condiment
    Cuisine: Italian
    Servings: 6
    Calories: 214kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 Food processor
    • 1 wooden spoon

    Ingredients 

    • 2 cups fresh spinach leaves
    • ½ cup freshly grated parmigiano-reggiano
    • 3 tablespoon pecorino romano
    • 1 tablespoon pine nuts
    • 2 garlic cloves peeled
    • ½ teaspoon kosher salt plus more to taste
    • ½ cup extra virgin olive oil
    Prevent your screen from going dark

    Instructions

    • Chill the spinach - Fill a bowl with water and ice, and add the spinach to chill. This step is optional but results in bright green pesto and brings wilted spinach back to life.
      2 cups fresh spinach leaves
    • Blend the spinach and cheese - Place spinach and cheese in the food processor container. Pulse until well-blended, about 30 seconds.
      2 cups fresh spinach leaves, ½ cup freshly grated parmigiano-reggiano, 3 tablespoon pecorino romano
    • Blend walnuts and garlic - Add in pine nuts and garlic, and blend for 1 minute.
      1 tablespoon pine nuts, 2 garlic cloves
    • Blend remaining ingredients - Scrape the sides and add in salt and olive oil. Blend until the mixture is creamy and smooth, about 5 minutes. Add more olive oil if the pesto is dry and add more salt to taste if necessary.
      ½ teaspoon kosher salt, ½ cup extra virgin olive oil

    Notes

    Tips
    • Storage - Spinach pesto can be stored in an air-tight container in your refrigerator up to 3 days. Be sure to add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown.
    • Freeze - Freeze the pesto in an airtight ice cube tray for up to 6 months. When you are ready to enjoy it, let it thaw in the fridge or at room temperature.
    • Mixed greens - This recipe works with spinach, arugula, baby kale, basil, or a mix of all greens. 

    Nutrition

    Calories: 214kcal | Carbohydrates: 1g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 358mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 76IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 0.3mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    5 from 2 votes (2 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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