Spinach Pesto Recipe (Easy to Make + No Basil)
Inside: This Spinach Pesto uses simple ingredients you’ve got on hand, has a mild flavor, and is a great way for kids to get leafy greens.
Post updated June 10,2024
Recipe at a Glance
- Prep time: 5 minutes
- Ingredients: spinach, kale, walnuts, parmesan cheese, salt, garlic, lemon, and olive oil
I think I could probably eat plain pesto by the spoonful. (Is that weird?)
There’s nothing wrong with store-bought pesto. But when you make your own, you can taste all the fresh flavors.
Traditional pesto recipes call for fresh basil, which is great. But I don’t usually have basil on hand.
I almost always have a big bag of spinach. Ditto for the traditional nut in classic pesto recipes (pine nuts). They’re pricey and harder to find than walnuts.
Spinach also has a milder flavor so it’s nice for kids who are pesto newbies.
A batch of homemade pesto is also a great way to get your kids eating more leafy greens. This recipe makes enough for a family meal, and some leftover to stash in the fridge and spread on sandwiches or pizza crusts. Or sneak it by the spoonful.
Ingredients for Spinach Pesto
- Spinach: Choose fresh spinach, I like baby spinach
- Kale: You can swap in basil here, or use all spinach
- Walnuts: Halves or chopped both work
- Olive oil: Use extra virgin olive oil here
- Garlic: You’ll need one fresh garlic clove
- Salt: I use kosher salt
- Parmesan cheese: Grated or shredded cheese works
- Lemon: Fresh lemon juice gives a nice zing and extra flavor, but is optional
TIP: You can freeze pesto food-grade ice cube trays, then pop out the cubes into a freezer bag or container to use in recipes.
How to make Homemade Spinach Pesto
Place spinach, kale, salt, garlic, walnuts, Parmesan cheese, lemon juice and lemon zest (both optional) in a blender or food processor. Pulse several times.
With the food processor motor running, slowly drizzle in olive oil just until incorporated.
Taste and add additional salt or lemon if needed.
Variations
- Use basil instead of kale to make spinach basil pesto
- Add sunflower seeds instead of walnuts
- Swap the parmesan for a few tablespoons of nutritional yeast to make it vegan
- Try a combo of water and olive oil to reduce the amount of oil and fat
TIP: Pesto made in a blender or food processor can become bitter when the blades pulverize the olive oil droplets. Help avoid this by blending/processing the oil just until incorporated or you can transfer the pesto to a small bowl and stir in the olive oil instead.
Ways to use a batch of spinach pesto
- Tossed with warm pasta like ravioli or gnocchi, instead of red pasta sauce
- Stirred into cold pasta salad
- Use as a sandwich spread instead of mayo or mustard
- Spread on homemade pizza crusts instead of pizza sauce
- Spooned onto cooked salmon, steak, or chicken
- Added to vegetable soups
YOU MIGHT ALSO LIKE: Cozy Weeknight Sausage & Spinach Pasta
How do you store homemade pesto?
Keep homemade pesto in an airtight container with a lid, such as a small jar or glass container.
How long does homemade pesto last in the refrigerator?
Use within 5-7 days.
Is pesto vegan?
If a pesto recipe calls for parmesan cheese, it is not vegan. To make this recipe vegan, omit the parmesan cheese and use a few tablespoons of nutritional yeast instead.
How to you make nut-free pesto?
You can make a version of this nut-free by simply omitting the walnuts. If there are nut allergies but seeds are okay, you can swap the walnuts for sunflower seeds.
Is spinach healthy?
Spinach is a good source of fiber, vitamin K, magnesium, and vitamin A. The bright green color comes from plant compounds that help protect the eyes from damage.
Can I use a different leafy green?
Yes, pesto can be made from all kinds of greens. I’ve even had it made from carrot tops! Feel free to play around with a combo of your favorite leafy greens (like arugula) and fresh herbs.
Can I make this in a blender instead?
Yes. You can use a blender if you don’t have (or want to use) a food processor.
Recipe Card for Homemade Spinach Pesto
Homemade Spinach Pesto
This easy spinach pesto recipe uses common ingredients and makes pesto with a bright green color and delicious flavor.
Ingredients
- 2 cups packed fresh baby spinach
- 1 cup packed fresh baby kale
- 1/2 cup Parmesan cheese
- 1/4 cup walnuts
- 1/2 lemon, zested and juiced
- 1/2 teaspoon salt
- 1 garlic clove
- 1/4 to 1/3 cup olive oil
Instructions
- Place spinach, kale, salt, parmesan cheese, walnuts, lemon zest and juice, salt, and garlic in a food processor or blender. Pulse several times until well combined.
- With motor running, slowly drizzle in olive oil just until incorporated.
- Taste and add salt or lemon as needed.
- Store leftover pesto in an airtight container and refrigerate if using within the next week. Otherwise, place in freezer.
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Nutrition Information:
Yield: 4 Serving Size: 1 ServingsAmount Per Serving: Calories: 148Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 510mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 6g
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