Spinach Pesto

Cynthia Schrage


This is a combination of recipes I discovered on the web when I had a ton of spinach and the basil hadn't grown enough to harvest yet. Pine nuts are just too expensive, so changed those out. This recipe is so easy and infinitely adaptable. It's just as good as a bread spread as it is on linguini!

★★★★★ 1 vote
4 as a sauce for pasta
20 Min


Several bunch
spinach, fresh, (washed and stems removed, at least a colander full)
3 clove
garlic, cut in several pieces
1/4 c
pecans (or walnuts, just a small handful is fine)
1/2 tsp
basil, dried (more if fresh)
1/4 c
olive oil, extra virgin (up to 1/2 cup)
1/3 c
parmesan cheese
1 pinch
1/8 tsp
black pepper
zest of 1 lemon


1Place a few spinach leaves, the garlic, nuts, basil and some of the oil in a food processor container.
2Cover and puree until leaves begin to look crushed.
3Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
4Add Parmesan cheese, salt, pepper and lemon zest.
5Cover and process until spinach pesto mixture is relatively smooth. You may need a little more oil, and adjust seasonings to taste.

About Spinach Pesto

Course/Dish: Pasta, Other Appetizers, Spreads
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #spinach, #pesto