spoonful of spinach pesto sauce
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Spinach Pesto

Homemade spinach pesto is easy to make in minutes and can be refrigerated or frozen to use for weeks and months to come!
Course dip, sauce
Cuisine American, Italian
Keyword pesto, spinach
Prep Time 15 minutes
Author Marlynn Schotland, Urban Bliss Life


  • 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.
    spinach in the food processor for spinach pesto
  • Taste and adjust the salt, pepper, and herbs to your taste preference. Use immediately.
    spinach pesto sauce


If you want to have the parmesan cheese flavor but are dairy-free: I love and regularly use this dairy-free vegan parmesan-style grated cheese alternative
To refrigerate: 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. Spinach pesto will keep in the refrigerator for up to two weeks if stored this way.
To freeze: 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.