Spinach Pesto Recipe: Green Goodness in Every Bite!

This spinach pesto sauce is awesome for freezing in an ice cube tray. I like grabbing a few cubes from the freezer and tossing them into pasta for a quick meal. If you don’t want Parmesan cheese, you can skip it and add some later.

This 10-minute Easy Spinach Pesto is perfect whenever you want a yummy, savoury flavour. It’s made with basic stuff like spinach, garlic, Parmesan cheese, and olive oil—guaranteed to be your new favourite sauce!

This Spinach Pesto recipe is great for people who love pesto but want more veggies. It’s got fresh spinach, a bit of basil, garlic, lemon, and Parmesan cheese for lots of flavor. Just blend it all up in a food processor and use it in tons of tasty ways!

Spinach Pesto Recipe

Spinach Pesto Recipe

Introducing a fresh spin on pesto—meet spinach pesto! It's a delightful twist on the classic basil version, boasting a similar taste profile but with a milder flavor kick. Plus, it's a fantastic way to sneak some extra veggies into your meals. Swap it in for basil pesto in any recipe you fancy!
Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine Italian
Servings 7
Calories 195 kcal


  • Food processor or blender
  • Ice cube tray (if you plan to freeze the pesto)
  • Spoon or spatula


  • 3 cups Fresh spinach packed
  • ¼ cup Fresh basil packed
  • 2 cloves Garlic
  • ½ cup Pine nuts or swap with walnuts, almonds, or pistachios
  • ¼ cup Shredded Parmesan cheese
  • ½ cup Extra virgin Olive oil
  • 1 tbsp Lemon juice
  • ½ tsp Kosher salt
  • ½ tsp Black pepper


  • Put everything in a blender or food processor.
  • Blend until it looks like a thick paste.
  • If you want it thinner, add more olive oil a little at a time.
  • Taste it and add salt and pepper if you want.
  • That’s all! In 5 minutes, you’ve made yummy spinach basil pesto!
  • Keep it in a closed container in the fridge for up to a week.


  • This recipe makes about 2 cups of spinach pesto.
  • If you want to keep the pesto bright green, you can blanch the basil before blending!
  • Get a big bowl of cold water with ice cubes to do this. Then, boil some water in a pot. Put the spinach leaves in the boiling water for 15 seconds, then quickly move them to the icy water. After about 10 seconds, take them out, squeeze out extra water, and pat them dry.

Nutrition Facts:

Calories195 kcal

Can I Freeze Spinach Pesto?

Can I Freeze Spinach Pesto?

Yep! Put small spoonfuls of pesto into ice cube trays and freeze them. After they’re frozen, put them in a freezer bag. When you need some, let a cube thaw at room temperature for about 30 minutes.

Why Isn’t My Pesto Bright Green Anymore?

That’s normal! The colours of spinach and basil fade over time when they’re exposed to air. It doesn’t change the taste though! If you want to keep it green, try blanching them first.

How To Store Homemade Spinach Pesto?

Just keep it in a sealed container in the fridge, and it’ll stay fresh for up to a week!

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