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Spinach Pesto Recipe: A Twist On Tradition

Updated: Mar 14, 2021

Spinach Pesto a great flavor for pasta. I usually keep a jar of this Spinach Pesto in a jar in the fridge all the time for a quick dish that is easy to whip together. Learn how to make Spinach Pesto in 5 minutes! This dish is very versatile. My all-time favorite is pairing it with pasta, but it also goes well with chicken, salads, vegetables, chicken, fish, potatoes, soups, and sandwiches. This dish makes a great substitute for traditional basil pesto.

Super Simple

Today, I a straightforward recipe for Spinach Pesto. This recipe is always a surprise and impresses my guests. If only they knew how super simple, this was to make. Once you make this recipe, it will soon become a go too recipe, and if you have kids is an easy way to sneak more vegetables into their diet. For those of us who have picky eaters finding creative ways to get them to eat vegetables is always a plus. This recipe takes less than 5 minutes.

Don't Be Afraid of the Spinach

I have made pesto from many other green vegetables other than basil, and it is always delicious and a hit. This spinach is a very fresh flavor, and it really takes on the flavors added to it. The spinach gives the pesto its brilliant green color, not to mention it is very healthy for you.


How To Make Pesto

Don't be intimidated; it is super simple. All you have to do is place all the ingredients in a food processor or blender, let the machine do all the work for you. In only a few minutes, you will have a smooth and flavorful spinach pesto. The ingredients are listed below.

  • Spinach

  • dried basil

  • garlic

  • parmesan cheese

  • salt

  • pepper

  • olive oil

  • pinenuts (can be removed for nut allergies)

  • lemon optional

Nut allergies are, and thus the pinenuts can be left out of this recipe if a nut allergy is a concern. Omitting the nuts also reduces the calories and fat in the dish if anyone is watching the scale. If anyone has a dairy allergy or is vegan, the parmesan cheese can be omitted or substituted for a vegan cheese alternative.


Not only for Pasta

This Spinach Pesto is not only for pasta. It also works great in many different dishes, including but not limited to chicken, fish, salads, soups, sandwiches, and more. Keep a jar in your refrigerator for a quick sauce, marinate, topping, or more.


  • 1/2 bunch or 5oz of spinach

  • 1 tsp dried basil

  • 1 1/2 tsp garlic

  • 1/4 cup parmesan cheese

  • salt to taste

  • pepper to taste

  • 1/4 - 1/2 cup olive oil

  • 1 tbsp pinenuts (can be removed for nut allergies)

  • 1/2 tsp lemon juice optional


  1. Place the spinach, basil, garlic parmesan cheese, salt, and pepper in the food processing or blender. Turn on the machine on a pulse a free time. Stop and scrape the sides, add olive oil and lemon juice blend until smooth to the consistency you like. Taste and add additional salt or pepper to taste.

  2. Serve with your favorite pasta, chicken, veggies, chicken, fish, or uses as a spread for bread or more. Store extra pesto in a or container in the fridge for up to 2 weeks. Freezing into ice trays to keep it even longer.

  3. enjoy


  • Pesto can be made thinner by adding a little more olive oil.

  • remove the pinenuts for nut allergies and reduce allergies

  • remove cheese for dairy allergy or vegan diet and reduce calories.


Calories: 145kcal, Carbohydrates 1g, Protein 2g, Saturated fat 2g, Cholesterol: 2mg, Sodium 207mg, Potassium 101mg, Vitamin A: 1750IU, Vitamin C: 7mg, Calcium: 64mg, Iron 0.7mg

*Nutritional information is only estimated; this information is not used for medical purposes or specialized diet calculations.

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