When basil season disappears (hello, Michigan winters) this quick Spinach Pesto steps in to keep the pesto cravings going strong. It's bright, garlicky, andcomes together in five minutes with just six simple ingredients, and not one person misses the basil. My kids love it, I love how easy it is, and it's the perfect starter for fast dinners like my 3-ingredient spinach pesto pasta or my hands off sheet pan pesto gnocchi. If you're craving a fresh, no-cook pesto you can make any time of year, this spinach version is the one that always delivers.
Jump to:
TL;DR - Easy Spinach Pesto
- 💚What it is: A bright, garlicky spinach pesto made without basil.
- ⏱️ Why it works: Six ingredients, one blender, 5 minutes.
- 🍝 How to use it: Mix into a spinach and feta omelette, spread on sandwiches, or swap it into this creamy pesto gnocchi dish.
- 🥬Flavor variations: Make 5-minute basil pesto or broccoli pesto with the same method.
- ✨Pro Tips: Blend the garlic, nuts, and cheese first; stream in olive oil slowly; dry the spinach well; taste, then finish with lemon/salt, adjust the thickness with a little hot water, thicker for sandwiches and spreads, thinner for pasta sauces.
- 🧊 Make-ahead friendly: Freezes beautifully and keeps its color + flavor.
Key Ingredients
- Spinach: I like to use fresh baby spinach. In a pinch you could use frozen spinach, but be sure to really squeeze all the liquid out of it before adding it to the blender.
- Pine Nuts: To extend the life of your open bag of pine nuts, store them in the freezer. This helps the oils in the nuts from going rancid.
- Parmesan cheese: If you have a chunk of Parmesan cheese in your fridge, definitely grate it fresh. Use the fine side of your grater. If you want to keep things simple, you can buy grated Parmigiano-Reggiano. Just don't use the shelf stable green can of Parmesan for this.
- Garlic: Fresh is great if you have it on hand or use the frozen garlic cubes (2 does the job), which I highly recommend stocking in your freezer at all times.
My favorite pesto variations
Making pesto is about the method. Try any of these variations on the classic.
- Cheese swaps: Try pecorino romano or another hard nutty cheese.
- Spinach swaps: Basil, broccoli, kale and arugula are all great options.
- Pine nut swaps: The nut choices are endless. Try pistachios, cashews, walnuts, almonds and for a nut free pesto, sunflower seeds.
🩶Marni
How to make spinach pesto in 5 minutes
Step 1: Put the cheese, garlic, pine nuts and lemon juice into your blender (I used my Vitamix) or a food processor and blend until well combined.
Step 2: Add the spinach to the blender container.
Step 3: Stream in the oil while you blend the pesto together.
Step 4: Use immediately you favorite recipe that uses pesto. Or store it for later in your fridge or freezer.
Best ways to use spinach pesto
- In a simple pasta dish: The spinach pesto is a great base quick pasta dishes. The basic method is to cook the pasta as directed, reserving about ½ cup cooking water before draining. Add spinach pesto and a splash of pasta cooking water and stir together. Then season to taste. Swap for the spinach in this spinach lemon orzo dish.
- As a swap for basil pesto: Try it in any recipe you have that calls for pesto. I especially like it in my creamy pesto pasta and on my pesto salmon.
- As a flavor boost: Add the pesto to any pasta sauce you are making for an extra flavor boost. Try using it as a layer in my spinach ravioli bake or a dollop in a spinach artichoke spaghetti.
- With a protein: Top a piece of salmon with the spinach pesto in this popular 2-ingredient pesto salmon recipe.
Want some more ideas of how to use this spinach pesto, let AI help!
Recipe FAQs
Stir in one of these: A spoonful of pasta water (best for pasta dishes), A drizzle of olive oil (best for spreads/dips). Start small, spinach pesto thins out quickly.
This happens because oil and water naturally separate when frozen. Just stir it really well. A teaspoon of fresh Parmesan can help re-emulsify the texture as can a Tablespoon of hot water.
Let the jar sit at room temp for 45-60 minutes, OR place the portioned cubes into a warm pan with a splash of pasta water or broth. Whisk into a smooth sauce.
Make ahead and freeze the pesto
Grab the food processor and make a double batch and thank me later.
- Store in fridge: Spinach pesto will stay good in the fridge for up to a week in an airtight container. When you are ready to use it, just take it out add it to your favortie recipe.
- To freeze: Portion into either 4 oz mason jars or silicone ice cube trays. Press plastic wrap right onto the pesto to prevent it from changing color. The 4 oz jars are the perfect ½ cup amount you'll need for most pasta recipes and the 2 tablespoon cubes are great flavor boosts in other recipes.
- When you are ready to use: Let the jar sit on the counter at room temperature for about an hour to thaw before using in your recipe.
More easy pesto dishes
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!
📖 Recipe
5-Minute Spinach Pesto
Equipment
Ingredients
- ½ cup pine nuts
- ¼ cup grated parmesan cheese
- 1 cloves garlic
- 1 teaspoon salt
- 2 cups baby spinach (washed and gently patted dry)
- ½ cup olive oil
- ½ lemon, juiced (optional)
Instructions
- Put pine nuts, garlic, Parmesan, lemon juice and salt into a high speed blender or food processor. Blend on medium speed until ingredients are mostly combined.
- Add spinach and blend until just broken down, then stream in olive oil with blender on low.
- Blend on medium to desired consistency (I like mine on the smoother side). Once done, store for later or use in your favorite recipe.
Notes
-
- Store in fridge: The pesto will stay good in the fridge for up to a week. When you are ready to use it, just take it out and enjoy!
- To freeze: Portion into either 4oz mason jars or silicone ice cube trays. Press plastic wrap right onto the pesto to prevent it from changing color. The 4oz jars are the perfect ½ cup amount you'll need for most recipes.
- Ways to use the pesto: On pesto salmon, in creamy pesto gnocchi, spread on sandwiches or dolloped into soup.
- Pack a lemony punch: Use both the zest of the lemon and the juice to brighten up the pesto even more!
Marni Katz says
I love this one and my basil pesto equally. And the best part is they are so easy to make!