An easy and flavorful spinach pesto recipe that is quick to whip up and a great way to use an abundance of garden-fresh spinach!
Spinach Pesto is one of those things that I’m grateful for ~ not only is it easy to make, everyone loves it and it helps us use bundles and bundles of spinach from the Farmer’s Market.
When the Farmer’s Market has bag upon bag of Spinach and the market is almost over.. they are eager to give me the extra bags that haven’t sold. And I’ll always take spinach because I can use it.
But hey, I can only eat so much spinach salad.
This pesto is a wonderful way to use that spinach. Pesto keeps a long time and gives some variety from the traditional spinach salad. I can mix spinach pesto with pasta for spinach pesto pasta. Even more… I especially love to spread pesto on baked chicken breasts. Yum yum!
Basil Parmesan Pesto
Spinach Pesto is always so easy to make with ingredients we have in the pantry.
Don’t have pine nuts? Lean towards walnuts, almonds or even pecans. Looking for more pesto recipes?’
- Cilantro Pesto
- Basil Parmesan Pesto
- Roasted Fresno Pepper Pesto
- Kale and Jalapeno Pesto
- Arugula Pesto
- Roasted Tomato Basil Pesto
- Roasted Poblano and Garlic Pesto
Pesto is SO hard not to eat by the spoonful! But if you find yourself with an abundance of pesto, whip up this Pesto Chicken Soup Recipe!
Easy Spinach Pesto
- 5 cloves garlic
- 2 C spinach fresh
- 1/4 C. olive oil or avocado oil
- 1/2 C pine nuts or pecans, walnuts, almonds
- 1 tsp sea salt
- 2 tsp lemon juice
- 1/4 C basil
- 1/4 C parmesan cheese
- Put all items (with the exception of the parmesan cheese) in the food processor.
- Process until combined - continually scraping down the sides.
- Add additional oil as needed.
- Dress with parmesan cheese.
- Add a little bit if oil to the top of the jar to keep it fresh while you store the pesto, and keep the finished pesto in the refrigerator.
Did you make this pesto? Please leave a comment, rate the recipe and be sure to tag me on Facebook!