Farm To Table | Sauces / Dips / Dressings

Spinach Pesto

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Spinach pesto is an incredibly easy and healthy way to get all those vitamins in spinach in a new way. Delicious on pasta and more.

Close up of Spinach pesto in mason jar. Pin
Spinach pesto

This is fun, easy, healthy way to switch up traditional pesto.

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You know that half bag of spinach you have in the fridge that you don’t know what to do with? Here’s an easy way to use it up, save money on your grocery bill and keep it out of the waste bin or compost pile. It’s a meal prep recipe that can be frozen, thawed and made into a quick dinner for those busy nights.

What you need

  • spinach – use frozen spinach or that partial bag of fresh baby spinach that you have sitting in the vegetable drawer.
  • garlic – using fresh cloves garlic is best but you can use garlic powder in a pinch.
  • parmesan – use freshly grated parmesan cheese
  • almonds – substitute pine nuts or walnuts for a different flavor profile
  • olive oil – virgin or extra virgin olive oil will both work
  • kosher salt or sea salt
  • freshly cracked black pepper
  • lemon zest and lemon juice from a fresh lemon

Optional additions

  • basil, parsley or other fresh herbs
  • scallions
  • red pepper flakes or a splash of hot sauce for a kick.
Ingredients for making spinach pesto. See details in recipe below.Pin
Ingredients for making spinach pesto.

How to make it

  1. Grate cheese.
  2. Add garlic cloves to a food processor or blender bowl.
  3. Blend until the chunks are fine. Add nuts and blend again.
  4. Then add the olive oil, lemon zest and lemon juice.
  5. Place the fresh spinach leaves to the processor. Start it running. Drizzle enough water in to loosen up the spinach. Keep running until you reach your desired consistency and texture, adding more water if necessary.

Add salt and pepper to taste.

Step by step process for making spinach pesto. See details in recipe below.Pin
Process for making spinach pesto.

How to store pesto

This pesto can be stored in the refrigerator for 3-4 days. For longer storage, freeze in single serve portions or in ice cube trays, like we do when we freeze fresh spinach.

Once the cubes are frozen, remove from the trays and place them in a freezer bag or container. Freeze at least 12 months.

Before use thaw in the refrigerator or just pop a frozen cube into the dish you’re making. It can also be thawed in the microwave or on the stove in a small saucepan.

Why should you make this spinach pesto recipe?

  • It’s incredibly easy.
  • Takes less than five minutes to whip up a batch.
  • It’s a great way to reduce waste and stretch your grocery bill.
  • Tastes amazing with so many dishes besides pasta.
  • Great for making meal prep easier.
Spinach pesto in a jar with spinach and almonds on black board.Pin

How to use it

  • Make a cheesy vegetarian quesadilla.
  • Use it for a pasta sauce. Be sure to reserve some of the pasta cooking water to make the sauce creamy.
  • Use it for a pizza sauce, like the garlic scape pesto pizza.
  • Try making a pasta or potato salad and using it for your dressing.
  • Make a salad dressing for fresh salad.
  • Top crostini with pesto and cheese for an easy appetizer.
  • Add it to dips with yogurt, mayonnaise or cream cheese.
  • Top grilled chicken or fish. Salmon is super with a pesto sauce.
  • Use it as a sandwich spread for an extra kick of flavor and vitamins.
  • Top an egg for a great start to the day.
  • Add it to soups.
  • Use it for extra vitamins in lasagna.

More ways to use spinach

Tools you need

Spinach pesto in canning jar with garnish.Pin

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

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Jar of pesto on black board.Pin

Spinach Pesto

Spinach pesto is an incredibly easy and healthy way to get all those vitamins in spinach in a new way. Delicious on pasta and more.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: sauce
Cuisine: European
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 24 tablespoons
Calories: 51kcal
Author: Beth Neels
Cost: $5

Ingredients

Instructions

  • Grate parmesan cheese.
    3 tablespoons grated Parmesan cheese
  • Peel garlic clove. Add to blender or food processor and process until fine.
    1 clove garlic
  • Add nuts and process again until fine.
    3 tablespoons almonds
  • Add cheese, olive oil, salt, pepper, spinach and lemon.
    ½ cup Olive Oil, 2 cups spinach, ½ teaspoon coarse kosher or sea salt, ¼ teaspoon cracked black pepper, 1 tablespoon grated lemon peel, ½ juice of 1/2 of a lemon
  • Process. Add enough water to make a smooth sauce. Keep adding water until your desired consistency.
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Notes

Substitute pine nuts or walnuts instead of almonds for a different flavor profile.
Use either virgin or extra virgin olive oil.
Other optional additions
  • basil, parsley or other fresh herbs
  • scallions
  • red pepper flakes or a splash of hot sauce for a kick.
This pesto can be stored in the refrigerator for 3-4 days. For longer storage, freeze in single serve portions or in ice cube trays, like we do when we freeze fresh spinach.
Once the cubes are frozen, remove from the trays and place them in a freezer bag or container. Freeze at least 12 months.
Before use thaw in the refrigerator or just pop a frozen cube into the dish you’re making. It can also be thawed in the microwave or on the stove in a small saucepan.
See article above for suggested uses.

Nutrition

Calories: 51kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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2 Comments

  1. 5 stars
    This is such a great way to get to use up a bag of spinach. I always have half a bag in the veggie drawer that I forget about. No more! Thanks

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