When basil season is over (thanks, Michigan winters), I wanted to find a way to keep my pesto-loving kids happy. So I started experimenting with different greens, and spinach quickly became a favorite (which this mom of 3 couldn’t have been happier about!). This 5-minute spinach pesto is just as delicious as the classic version, and no one even misses the basil. It’s bright, garlicky, and packed with flavor and it comes together in minutes with just six simple ingredients.
If you love an easy pesto recipe, this one is a must-try. You can spread it on sandwiches, swirl it into your spinach feta omelettes, or use it as a dip for veggies. I always keep a batch in the freezer as a quick meal starter, like this 3-ingredient spinach pesto pasta.
And if your garden overflows in the summer like mine, don’t worry, I’ve still got you covered with my go-to basil pesto recipe too. Now, let’s make some pesto!
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 and lets you make more pesto on a whim!
- Parmesan cheese: If you have a chunk of Parmesan cheese in your fridge, you can 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 cubes (2 does the job), which I highly recommend stocking in your freezer at all times.
Step by step directions
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.
Add the spinach to the blender container.
Stream in the oil while you blend the pesto together.
Use immediately you favorite recipe that uses pesto. Or store it for later in your fridge or freezer.
Making pesto is about the method. Once you master the basics, you can swap out the ingredients (greens, nuts or cheese) for endless combinations of deliciousness. Try what makes you happy!
- Spinach swaps: Basil, broccoli, kale and arugula are all great options.
- Pine nut swaps: Guys, the nut choices are truly endless. Try pistachios, cashews, walnuts, almonds and for a nut free pesto, sunflower seeds.
- Cheese swaps: Try pecorino romano or another hard nutty cheese, or go dairy free with nutritional yeast.
Serving suggestions
In a simple pasta dish: The spinach pesto is a great base for lots of pasta recipes. The basic method is to cook pasta as you like, 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.
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, or mixed into lemon butter pasta.
Make ahead and freeze
Make a double batch, you’ll thank me. For a double batch you might want to bring out your food processor, it can typically handle the increased amount of ingredients.
- 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 before using in your recipes as written.
More yummy ways to eat pasta
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 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!
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