Pesto lovers, rejoice! You can whip up this Spinach Pesto in mere minutes and use it all week long, for so many recipes!
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. My creamy avocado pesto recipe is still in the top five fave pesto recipes.
But coming in toward the top for me lately? This spinach pesto recipe.
What is 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!
What’s in Spinach Pesto?
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 Spinach Pesto recipe is simple and takes just 4 main ingredients:
- baby spinach
- olive oil
Then a little salt and pepper for seasoning. That’s it!
How Do You Make Spinach Pesto?
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: gather the ingredients, then pulse in a food processor until it becomes a thick sauce consistency.
You can refrigerate pesto for up to two weeks. Simply 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.
Ways to Use Spinach Pesto
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
Can you freeze pesto?
Absolutely yes! Simply 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.
Spinach Pesto Recipe
- 2 cups fresh spinach leaves well-washed and stemmed
- 1/2 cup cup fresh Italian flat leaf parsley
- 3 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon teaspoon fresh ground black pepper
- ¼ cup grated parmesan cheese or dairy-free parmesan-style grated cheese alternative
- ¼ cup pine nuts
- 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.