5-Minute Spinach Pesto

spinach pesto in a small mason jar with a wooden sppon

5 from 1 vote

This 5-minute spinach pesto is a fresh, vibrant twist on the classic. It’s packed with flavor, comes together fast, and is a great way to use up extra spinach. Just toss everything into a blender or food processor, and you’ve got a smooth, garlicky pesto that’s perfect for pasta, sandwiches, or dipping. No fancy ingredients, just simple, delicious goodness.

Cook Time5

Total Time5

Course: Sauces

Cuisine: Italian

Diet: Kosher, Vegetarian

Servings: cup

Calories: 3065kcal

Author: Marni Katz

Equipment

Vitamix

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!

Nutrition