Pesto is always a hit in our house and this Spinach Pesto is an easy way to give a green vegetable boost to a family favourite. Just a few ingredients blended together and you have yourself an incredible homemade pesto made with spinach, that is perfect stirred into pasta for a quick, easy and nutritious meal.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This spinach pesto takes less than 5 minutes to make and the flavour is insanely good. Spinach is such a great way to give pesto a little boost and the perfect hidden veggie recipe for kids. There are also SO many different ways to use it.
Making pesto using spinach is also a great way to use up spinach that might be looking a bit sad in your fridge, because everything gets blended together.
Looking for some other ways to use spinach? Why not try our comforting Spinach and Ricotta Pasta Bake, easy 10 Minute Chickpea and Spinach Curry or our delicious Spinach and Mushroom Gnocchi?
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Spinach - You can also use frozen spinach. Make sure to thaw and drain it thoroughly before blending to avoid excess moisture.
- Garlic - Freshly crushed it best, but you can use ready crushed garlic in a tube if you prefer.
- Pine nuts - These are expensive, but worth it for authentic pesto. Toast the pine nuts in a dry pan to really bring out the nuttiness. You can use pistachios or walnuts instead.
- Parmesan - This helps to thicken the pesto, and add some creaminess. If you want to keep this vegetarian, then you need to use a veggie alternative. Most supermarket own Italian hard cheese is actually vegetarian, but always check the labels.
- Basil - You have to use fresh, rather than dried.
- Oil - Use the best quality extra virgin olive oil that you can, as you really can taste it in homemade pesto.
- Lemon - We only used the juice of the lemon, but for an extra intense lemon flavour, you could use the zest as well.
Variations
Vegan Spinach Pesto: Replace the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. You can also add a tablespoon of miso paste for an extra umami kick.
Nut-Free Spinach Pesto: Substitute the nuts with sunflower seeds or pumpkin seeds to make a nut-free version that's perfect for those with allergies.
Spicy Spinach Pesto: Add a pinch of red pepper flakes or a chopped jalapeño for a spicy twist.
Herb Mix: Experiment with different herbs like coriander (cilantro), parsley, or mint for a unique flavour profile.
Vegetable Mix: Feel free to experiment with kale, rocket (arugula), or even a mix of different greens for a unique twist on this recipe.
How To Make Spinach Pesto
- Step 1: Put all of the ingredients (except the oil) into a food processor.
- Step 2: Blend everything well.
- Step 3: Slow add the oil, while continuing to blend.
Spinach Pesto Serving Suggestions
Pasta: Toss your spinach pesto with your favourite pasta for a quick and delicious meal - this is our kids favourite way to eat this. Top with cherry tomatoes and a sprinkle of Parmesan.
Sandwich Spread: Use the pesto as a spread on sandwiches or wraps for an extra burst of flavour. With some mozzarella and prosciutto on a baguette it is amazing.
Steak: We think that pesto is incredible drizzled over steak. Why not try our Air Fryer Steak recipe?
Eggs: Have you ever tried frying your eggs in pesto? SO good!
Dip: Serve as a dip with fresh veggies, crackers, or bread. You could also stir it into our Cottage Cheese Dip.
Pizza: Use as a base sauce for pizzas, topping with your favourite ingredients.
Salad Dressing: Thin the pesto with a bit of olive oil and vinegar to create a tasty salad dressing.
Dannii's Top Tips
- For a brighter green colour, blanch the spinach leaves in boiling water for 30 seconds, then transfer to an ice bath before blending.
- Start by pulsing the food processor to break the ingredients up first and then go full speed.
- You can chop the spinach up first to make it easier to blend if you prefer.
- If your pesto is too thick, add more olive oil or a little water, a tablespoon at a time, until you reach the desired consistency.
- For an extra creamy pesto with spinach, try adding a small amount of Greek yogurt or a ripe avocado. This will give your pesto a rich and smooth texture.
- You can add some red chilli flakes to the pesto with spinach if you want a kick of heat.
- if you don't love the earthy flavour of spinach, then you can cook it in a frying pan for a couple of minutes before stirring it into pasta.
Frequently Asked Questions
Store your spinach pesto in an airtight container in the fridge for up to a week. To prevent browning, pour a thin layer of olive oil on top before sealing.
Freeze pesto in ice cube trays for easy, portioned servings. Once frozen, transfer the cubes to a freezer-safe bag and store for up to three months.
Absolutely! You can use a blender or even a mortar and pestle for a more rustic texture. It might take a bit longer, but the results will be delicious.
If your pesto tastes bitter, it might be due to the olive oil or the spinach. Try adding a bit more Parmesan cheese or a touch of honey to balance out the flavours.
More Sauce Recipes
If you've tried this spinach pesto recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Spinach Pesto
Ingredients
- 120 g (4 cups) Spinach
- 10 g (0.5 cups) Fresh basil
- 2 Garlic cloves
- 30 g (0.25 cups) Pine nuts
- 40 g (0.33 cups) Parmesan - grated
- 0.5 Lemon - (juice only)
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 80 ml (0.33 cups) Olive oil - extra virgin
Instructions
- Put all of the ingredients (except the oil) into a food processor.
- Blend everything well.
- Slowly add the oil, while continuing to blend.
Recipe Tips
- For a brighter green colour, blanch the spinach leaves in boiling water for 30 seconds, then transfer to an ice bath before blending.
- Start by pulsing the food processor to break the ingredients up first and then go full speed.
- You can chop the spinach up first to make it easier to blend if you prefer.
- If your pesto is too thick, add more olive oil or a little water, a tablespoon at a time, until you reach the desired consistency.
- For an extra creamy pesto with spinach, try adding a small amount of Greek yogurt or a ripe avocado. This will give your pesto a rich and smooth texture.
- You can add some red chilli flakes to the pesto with spinach if you want a kick of heat.
- if you don't love the earthy flavour of spinach, then you can cook it in a frying pan for a couple of minutes before stirring it into pasta.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Comments
No Comments