Spinach Pesto

Made with a handful of easy-to-find ingredients and ready in just 10 minutes, Spinach Pesto is a fresh take on the beloved Italian sauce. Perfect for tossing with pasta, stirring into soups, spreading on sandwiches, or using as a dip, it’s an excellent choice for boosting your favorite dishes with a burst of flavor.

The combination of baby spinach and traditional fresh basil in this pesto recipe adds a nutritional boost and delivers a slightly milder taste than the classic version. Choosing walnuts as a cost-effective and flavorful alternative to pine nuts, paired with the essential trio of Parmesan cheese, fresh garlic, and high-quality olive oil, ties everything together with a rich, earthy flavor.

Ingredients You Need to Make Spinach Pesto

• Garlic: Look for plump, firm bulbs with dry, papery skins. Avoid bulbs that are soft, shriveled, or starting to sprout, since this could mean they’re old or not stored correctly.
• Baby Spinach: Choose bright green leaves of fresh spinach without any signs of wilting or yellowing. 
• Fresh Basil: Look for leaves that are deep green, without dark spots or signs of wilting. They should smell strong and fresh, a good sign of their flavor intensity.
• Walnuts: Choose shelled walnuts that are uniform in color and size and avoid any pieces that look shriveled or discolored, as this can affect their taste.
• Parmesan Cheese: For the best flavor, buy a block of Parmesan cheese and grate it yourself right before using. Pre-grated cheese often contains anti-caking agents and doesn’t offer the same fresh, bold flavor.
• Olive Oil: Choose extra virgin olive oil for its superior taste and aroma. Look for oils in dark bottles, which help protect the oil from light damage, and check for a recent harvest date to ensure freshness.
• Salt: Fine sea salt works well for its clean taste and fine texture blends well into the pesto. 

Option for Brighter Pesto: Blanching Greens

Blanching basil and spinach leaves before blending into pesto can enhance the sauce’s green color, making it more visually appealing for serving. This means quickly blanching the leaves (just until bright green, 5 to 10 seconds), then immediately cooling them off in an ice bath. After blanching, it’s crucial to thoroughly dry the leaves to prevent a watery pesto. While it adds a vibrant green color to the pesto, it adds a preparation step and slightly mutes the fresh flavors. This technique is worth considering if presentation is a priority, but for simplicity and the fullest flavor, skip this step.

Recipe Options

• Pine Nuts Instead of Walnuts: Opt for traditional pine nuts if you’re after the classic pesto flavor or prefer a smoother texture.
• Lemon Juice for Freshness and Color: Add a squeeze of lemon juice not only to brighten the flavors but also to help preserve the color of the pesto.
• Kale or Arugula for Variation: Instead of spinach, use kale for a heartier texture or arugula for a peppery kick.
• Roasted Garlic for Mildness: Substitute roasted garlic for raw for a gentler, sweeter flavor profile without the sharp bite.
• Alternative Oils for Different Flavors: Experiment with walnut oil for added nuttiness or avocado oil for a more neutral flavor, though extra virgin olive oil is the go-to for its classic flavor.

How to Store

Store pesto in an airtight container in the refrigerator for up to 1 week. To prevent oxidation and maintain color, drizzle a thin layer of olive oil over the top before covering. For longer storage, freeze it in small portions (an ice cube tray works well), then transfer the frozen cubes to a freezer bag to have on hand for up to 6 months. 

More Homemade Pesto Recipes

• Classic Basil Pesto Recipe
• Almond Pesto

Ways to Enjoy Pesto

• As a spread with Easy Pesto Aioli
• As a sauce for Grilled Tuna Steaks
• Dips for finger foods at your next party: Caprese Crostini with Pesto or Salt Potatoes

How to Make Spinach Pesto

Begin by adding a garlic clove through the shoot of a running food processor. Then, add spinach, basil, walnuts, cheese, and salt, pulsing until everything is finely chopped.

While the processor is still running, slowly incorporate the olive oil until the mixture reaches your desired consistency. Taste the pesto and adjust the seasoning with additional salt if necessary.