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!
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.
Mixedgreens - This recipe works with spinach, arugula, baby kale, basil, or a mix of all greens.