5-Minute Easy Spinach Pesto

This 5 Minute Easy Spinach Pesto is perfect any time you need a bold, savory flavor. Made with simple ingredients like spinach, garlic, Parmesan cheese, and olive oil – it’s sure to become your new favorite sauce!

I love how a simple sauce can elevate a dish to the max! This pesto does just that and takes simple, everyday ingredients and turns them into something fantastic.

The best part about this recipe is how easy it is to make! Simply add all of the ingredients to a food processor and blend until smooth. In just 5 minutes, you’ll have a delicious spinach pesto perfect for Grilled Flank Steak, Pesto Pasta Salad and so much more!

Don’t sleep on making your own homemade sauces and marinades. It’s one of the secret ingredients to make a great home cook!

Can pesto be made with spinach instead of basil? Yes! This easy pesto recipe is made with spinach instead of basil. Fresh spinach adds a beautiful green color and spinach is easy to find in most grocery stores – making it an inexpensive way to add flavor and texture to any dish.

Watch how to make it

Why You’ll Love This Recipe

• Pesto can be used in various ways in pasta dishes, sandwiches, or on top of meats like steak and chicken to give them a boost of flavor.
• Easy to make! Ready in just 5 minutes. All you need to do is blend until smooth.
• Pesto can be stored in the fridge for up to ten days or can easily be frozen for later.

Ingredients you’ll need

• Spinach – If you have half a bag of spinach leftover, this is a great way to use it up!
• Garlic – Just a touch.
• Pine Nuts – The perfect nut in this. Mild and delicious.
• Parmesan Cheese – Adds a salty kick.
• Oil – Brings it all together.
• Lemon Juice – Always the star of the show.
• Salt and Pepper – Creates balance.

How to Make Spinach Pesto in 5 Minutes

Prepare your ingredients: Measure out your ingredients.

Add to a food processor: Place the measured ingredients in the bottom of the food processor with the blade attachment.

Pulse and blend: Start by pulsing the food processor to break up the pine nuts. Then, blend until the pesto is smooth but still gritty.

Remove and serve: Using a rubber spatula or spoon, place the pesto in an airtight container or sealed jar. Use on your favorite dishes and enjoy!

Recipe Tips

• Start by pulsing the food processor to break up the ingredients instead of going full speed right away. To help it blend easier, you can pre-chop the spinach.
• You want the texture to not be completely smooth but still have a little grit and texture to it.
• For best results, store the pesto in the fridge for at least two hours before serving. This will allow the flavors to meld together.

Variations

• Change up the greens: Pesto is highly versatile and can be made with many different types of leafy greens, including spinach, arugula, kale, and even herbs like parsley and cilantro.
• Swap out the nuts: While pine nuts (pignoli) are what is commonly used in pesto, feel free to make your pesto with other types of nuts, including walnuts, almonds, or cashews.
• Change out the citrus: Instead of lemon juice, try using other citrus fruit juice to change up the flavor with orange, lime, or even grapefruit.
• Switch out the cheese: The salty and sharp flavor of parmesan cheese can be replaced with other cheeses, such as pecorino romano, fontina, or asiago cheese.
• Spice it up: Add a pinch of red pepper flakes to add some extra heat to the spinach pesto.

Storing and Freezing

Storing: For best results, store the pesto in a clean and sanitized jar with a tight lid. This will help keep the pesto from oxidizing and turning brown. It will also help it last up to 10 days.

Freezing: The best way to freeze pesto is by scooping it into an ice cube tray. Once the cubes are frozen, transfer them to a freezer bag so they can be easily stored and used when needed. Thaw overnight in the fridge before adding to recipes.

Print