If you're a fan of pesto but want to switch things up, this spinach version is a fantastic alternative. Bright green and flavorful, this easy condiment uses simple ingredients and comes together in minutes. It's excellent with pasta, as a spread for sandwiches, to drizzle over soup, and as a sauce for meats, especially grilled chicken. It keeps for a week in the refrigerator.
Oh, the wonders and versatility of pesto.
Homemade spinach pesto sauce is quick to make and has fresh flavors, a better alternative than store-bought pesto.
It doubles as a pasta sauce and sandwich spread, can be added to potato salads, stuffed grilled bread, or used as a pizza topping like we do with this dried tomato pesto.
Today I'm sharing a spur-of-the-moment spinach lemon nut pesto that came to be due to leftovers in my fridge. It's a great way to clean your refrigerator of greens, fresh herbs and some vegetables that are reaching their due date.
And it turned out to be a crowd-pleaser and was promptly added to our list of homemade pesto recipes.
What is pesto?
Pestos are very easy condiments that come together in ten minutes and are great not only on pasta but also as a spread for sandwiches, with cold grilled meats, and in soups.
The traditional pesto from Italy has walnuts, basil, garlic and olive oil and is made with a mortar and pestle.
The word pesto is used loosely and is inaccurate if you consider the original recipe. And rightfully so. But let's wing that discussion today.
Modern times include pesto with every imaginable ingredient, from cilantro pesto to cauliflower pesto.
Ingredient list
- Spinach: I like to use fresh baby spinach when available, but regular spinach works just as well.
- Fresh basil leaves.
- Fresh arugula.
- Fresh lemon juice.
- Shallots: add a unique flavor, but green onions also work well.
- Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- Black pepper.
- Extra virgin olive oil.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Cheese: add some sharp ground parmesan cheese, asiago or Reggiano.
- Spicy pesto: add red pepper flakes or a small amount of chili powder.
- Creamy pesto: blend in a dollop of Greek yogurt or cream cheese. It adds richness and smoothness.
- Garlic: use roasted or fresh garlic (1 small clove) together with the shallot or green onion.
- Extra lemony: add lemon zest for a sharper flavor.
- Sunflower seeds: substitute them for the walnuts or pine nuts.
How to make spinach pesto
It's a matter of mixing the ingredients until you have a puree. Or leave some texture in it and make it rustic.
- Immersion blender: it's my favorite way of pureeing the pesto. You can find many good brands that come with different accessories. It's one of my favorite small appliances by far.
- Food processor: also a favorite way to make pesto because I can achieve the smooth texture I want and make a larger batch.
- Blender: it does a good job and creates a smooth pesto, but find it tedious to transfer the pesto to a container as I can't wholly scrape the bottom of the jar. So I hardly ever use it for this recipe.
Add spinach, arugula, nuts, lemon juice, salt and pepper to a bowl. Add half of the olive oil.
Blend or process until thick and creamy. Taste and adjust seasoning if needed, adding more oil until you have the desired consistency.
How to store pesto
- Use a mason jar or some other glass container with a tight lid.
- Add a thin layer of olive oil, aiding yourself with the back of a spoon (image below). This will help keep the vibrant green color of the pesto for a longer time.
How to serve spinach pesto
- Pasta sauce: toss cooked pasta, such as spaghetti or penne, with spinach pesto for a quick and flavorful meal. You can also add some sautéed vegetables, grilled chicken, or shrimp to enhance the dish.
- Spread for sandwiches and wraps: use it in addition to other spread in sandwiches or wraps, especially chicken with sliced tomatoes, cheese, or avocado.
- Pizza topping: drizzle a little pesto on your favorite cheese or mushroom pizza.
- Dip: it can be added to a board with vegetables, crackers, or breadsticks.
- Salad dressing: thin it out with some water or olive oil, lemon juice or vinegar and drizzle it over a green salad or pasta salad.
- Marinade: you can marinate meat, chicken or fish with it before grilling or roasting. Before grilling, brush the chicken pieces, fish fillets or steak with some more pesto.
Can I freeze spinach pesto?
Yes, pesto freezes well. Transfer it to a freezer-safe container or ice cube trays and freeze for up to a month. Thaw frozen pesto in the refrigerator overnight or at room temperature. Remember to taste and adjust the seasoning if needed before serving.
How can I adjust the consistency of spinach pesto?
If you prefer a thicker pesto, you can reduce the amount of olive oil in the recipe. Conversely, if you want a smoother and more spreadable consistency, add more oil. You can also add a splash of water or lemon juice to thin it out slightly.
Related recipes you might like:
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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Easy Spinach Pesto (with arugula and basil)
Ingredients
- 2 cups fresh spinach leaves, washed
- ½ cup fresh arugula
- ¼ cup fresh basil leaves
- ¼ cup walnuts, or pine nuts
- 1 shallot, minced
- 2 to 4 teaspoons lemon juice, of ¼ to ½ a lemon
- ⅓ cup olive oil
- Salt
- Freshly ground black pepper
Instructions
- Put all ingredients, except pasta, in the bowl of a food processor, fitted with the metal blade.
- Process for 30 seconds, or until a paste forms.
- Check seasonings and continue to process until it’s puréed to your liking.
- Use immediately or transfer to an airtight container (preferably glass), and a thin layer of olive oil on top, to prevent oxidation. Drizzle the oil slowly down the back of a spoon into the jar with the pesto.
- Keep refrigerated.
- Cook pasta al dente according to package directions, toss with pesto, sprinkle with grated parmesan, some extra pine nuts if you want to, and serve.
Angie Schneider says
wow..you guest post for two blogs? That's really sweet of you, Paula.
Love pesto!
e / dig in says
smothering pesto over pasta or veg and calling it a meal - me too paula. i can't wait for summer to be here and the basil in full flory so i can make my own pesto - but now i am tempted to try this gorgeous green version!
laurasmess.me says
Oh yay! I love new recipes for pesto. I definitely agree, it's such an incredibly versatile addition to mid-week meals. I actually tossed some traditional pesto through mushrooms and asparagus on the weekend, then just ate them with extra parmesan and bread! So good. Heading over to Alice's blog now xx
Laura Dembowski says
This dish definitely looks comforting but at the same time light and fresh! So great to use spinach!
Andrea_TheKitchenLioness says
Paula, I know you always have the most interesting pesto recipes - this recipe is another fabulous one as spinach, lemon and pine nuts are a heavenly combination and I do love those wholewheat noodles as well!
Great post, Paula!
The Ninja Baker says
Pasta and pesto go together like ice cream and cake, right? I'm heading over to the Hip Foodie Mom to discover the secret of your coveted pesto =)
Patty Price says
I'm so in love with fresh garden pesto-love seeing your photos! Going to check out Hip Foodie Mom, great name 😉
Steph says
I always forget about pesto as a sauce for noodles! This looks fabulous!
Cocoa and Lavender says
How wonderful of you to help her out! You are so generous and wonderful, Paula! This pesto sounds wonderful -and I am headed over to check it out on Alice's blog! ~ David
Nancy @ gottagetbaked says
I was just over there and finished reading your post, Paula. As usual, your photos are gorgeous and now I'm starving after looking at them. Thanks, girl 😉 I loooooooove pesto and can't wait to make this version.
Deb says
I'm zooming over to Hip Foodie Mom, after all I heard you say lemon!
Alice @ Hip Foodie Mom says
Paula,
I can't thank you enough for this post. . Thank you - from the bottom of my heart- you are the best!! and your recipes never cease to amaze me. . I LOVE this one!! thank you again dear friend!
Renee says
Beautiful pesto and pasta. Heading over now to get the recipe.
cquek says
I love this sort of food and you make it sound so easy.
Helene Dsouza says
so nice that you jumped in for Alice. I am curious, need to check your recipe =P