Why You’ll Love This Recipe
I love this Spinach Pesto because adding spinach gives me a mild, fresh flavor while still keeping the classic basil character I expect from pesto. It is also an easy way for me to use a generous amount of leafy greens in one simple recipe.
I can make the entire pesto in about 10 minutes with a food processor or blender, and there is no cooking required. I also like how easily I can adjust the consistency. I keep it thick when I want a spread or dip and add extra olive oil when I want a looser sauce for pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups packed fresh baby spinach
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup pine nuts or walnuts
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Directions
- I rinse the spinach and basil if necessary, then dry them thoroughly. I make sure there isn’t too much water left on the leaves because excess moisture can make the pesto watery.
- I add the spinach, basil, Parmesan, pine nuts or walnuts, garlic, lemon juice, and lemon zest to a food processor.
- I pulse several times until the ingredients are finely chopped.
- With the food processor running, I slowly drizzle in the extra-virgin olive oil.
- I continue processing until the pesto reaches my preferred consistency. I stop occasionally to scrape down the sides of the food processor so everything blends evenly.
- I add the salt and freshly ground black pepper, then pulse again briefly.
- I taste the pesto and adjust the seasoning. I add more lemon juice when I want extra brightness or a little additional Parmesan when I want a stronger savory flavor.
- If the pesto is too thick, I blend in another small splash of olive oil. When I use it for pasta, I can also loosen it later with reserved pasta cooking water.
- I use the pesto immediately or transfer it to an airtight container for storage.
Servings and Timing
This Spinach Pesto with Fresh Basil recipe makes approximately 1 1/2 cups of pesto, or about 6 servings depending on how I use it.
- Prep time: 10 minutes
- Cook time: 0 minutes
- Total time: 10 minutes
- Servings: 6
- Yield: About 1 1/2 cups
Variations
Spinach Pesto with Walnuts
When I don’t have pine nuts, I use walnuts instead. I like their slightly earthy flavor with the spinach and Parmesan, and I can toast them briefly beforehand for an even nuttier taste.
Spinach Pesto with Almonds
I can replace the pine nuts with almonds for a slightly firmer, nuttier pesto. I prefer using sliced or slivered almonds because they blend more easily.
Nut-Free Spinach Pesto
When I want to leave out the nuts, I simply omit them or replace them with sunflower seeds if they suit my needs. I may add a little extra Parmesan to help give the pesto more body.
Vegan Spinach Pesto
For a dairy-free and vegan version, I leave out the Parmesan and use nutritional yeast or a plant-based Parmesan alternative. I adjust the salt and lemon juice after blending until I get the flavor I like.
Spicy Spinach Pesto
When I want a little heat, I add a pinch of red pepper flakes while blending. I start with a small amount so the spice doesn’t overpower the fresh basil.
Extra-Lemony Spinach Pesto
I increase the lemon zest when I want a brighter pesto. I prefer adding more zest rather than too much juice because it gives me plenty of citrus flavor without making the pesto watery.
Storage/Reheating
I store Spinach Pesto in an airtight container in the refrigerator for up to 4 to 5 days. I like to smooth the surface and pour a thin layer of olive oil over the top before sealing the container, which helps limit its exposure to air.
For longer storage, I freeze the pesto in small portions for up to 3 months. I often use an ice cube tray so I can freeze individual amounts, then transfer the frozen portions to a freezer-safe container.
Spinach Pesto doesn’t require reheating. When I use refrigerated pesto, I let it sit at room temperature briefly and stir it well before serving.
When I use it with pasta, I prefer tossing the pesto with freshly cooked hot pasta away from direct heat. I add a little reserved pasta cooking water to loosen the pesto and help it coat the pasta without cooking the basil excessively.
FAQs
Can I use frozen spinach for Spinach Pesto?
I prefer fresh spinach because it gives me the brightest flavor and color. If I only have frozen spinach, I thaw it completely and squeeze out as much excess water as possible before blending. I keep in mind that the finished pesto may have a softer texture and darker color.
Why does my Spinach Pesto turn dark?
I find that pesto can darken when the fresh greens are exposed to air. I minimize this by storing it in an airtight container with a thin layer of olive oil on the surface. Lemon juice also helps the pesto maintain a fresher appearance.
What can I use Spinach Basil Pesto for?
I use it as a pasta sauce, sandwich spread, pizza topping, or dip. I also spoon it over roasted vegetables, chicken, fish, potatoes, eggs, or grain bowls whenever I want to add fresh herb flavor.
Can I make Spinach Pesto without Parmesan?
Yes. I can leave out the Parmesan and use nutritional yeast or a dairy-free Parmesan alternative. I usually adjust the salt afterward because Parmesan normally contributes a noticeable amount of salty, savory flavor.
Can I make Spinach Pesto ahead of time?
Yes. I can prepare the pesto several days ahead and keep it refrigerated in an airtight container. For longer storage, I prefer freezing it in individual portions so I can thaw only as much as I need.
Conclusion
Spinach Pesto with Fresh Basil is one of my favorite quick sauces when I want something fresh, flavorful, and versatile. I love how spinach adds a mild green flavor while basil, Parmesan, garlic, nuts, lemon, and olive oil give the pesto its classic savory character. With just 10 minutes of preparation and no cooking required, I can make a vibrant homemade pesto that works beautifully with pasta, vegetables, sandwiches, chicken, and plenty of other meals.
PrintSpinach Pesto with Fresh Basil Recipe
Spinach Pesto with Fresh Basil is a bright, vibrant sauce made with tender spinach, fragrant basil, Parmesan, nuts, garlic, lemon, and extra-virgin olive oil. Ready in just 10 minutes, it is perfect for pasta, sandwiches, vegetables, chicken, or toasted bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings (about 1 1/2 cups)
- Category: Sauce
- Method: No Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups packed fresh baby spinach
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup pine nuts or walnuts
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Rinse the spinach and basil if necessary, then dry thoroughly to prevent excess moisture from making the pesto watery.
- Add the spinach, basil, Parmesan, pine nuts or walnuts, garlic, lemon juice, and lemon zest to a food processor.
- Pulse several times until the ingredients are finely chopped.
- With the food processor running, slowly drizzle in the extra-virgin olive oil.
- Continue processing until the pesto reaches the desired consistency, stopping as needed to scrape down the sides.
- Add the salt and freshly ground black pepper and pulse briefly to combine.
- Taste and adjust the seasoning, adding extra lemon juice for brightness or Parmesan for a stronger savory flavor.
- If the pesto is too thick, blend in a small splash of additional olive oil. For pasta, it can also be loosened with reserved pasta cooking water.
- Use immediately or transfer to an airtight container for storage.
Notes
- Walnuts can replace pine nuts and may be toasted beforehand for a deeper nutty flavor.
- Sliced or slivered almonds can be used instead of pine nuts or walnuts.
- For a nut-free version, omit the nuts or replace them with sunflower seeds and add extra Parmesan if desired.
- For a vegan variation, replace the Parmesan with nutritional yeast or a plant-based Parmesan alternative.
- Add a pinch of red pepper flakes for a spicy variation.
- For stronger citrus flavor without making the pesto watery, increase the lemon zest.
- Store in an airtight container in the refrigerator for 4 to 5 days. A thin layer of olive oil over the surface can help reduce exposure to air.
- Freeze in small portions or an ice cube tray for up to 3 months.
- If using frozen spinach, thaw completely and squeeze out as much excess water as possible before blending.
- When serving with pasta, toss the pesto with hot pasta away from direct heat and use reserved pasta water as needed to loosen the sauce.
Nutrition
- Serving Size: 1/4 cup
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
