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Glass container filled with spinach basil pesto

Spinach Pesto

  • Author: Jenny Meier | Kitchen Skip Blog
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


Adding raw spinach to traditional basil pesto changes the flavor and texture of pesto just slightly. Spinach pesto is a tasty way to get more healthy spinach in your diet. 

You can use a variety of different nuts for this recipes. To make nut-free pesto, use sunflower seeds or roasted pumpkin seeds. 



  • 2 tablespoons nuts (pine nuts, slivered almonds, walnuts or cashews)
  • 1 clove garlic
  • 3/4 cup grated Parmigiano Reggiano cheese (or less expensive Grana Padano)
  • 1 handful raw baby spinach leaves (either a small or big handful, it's up to you)
  • 2 cups loosely packed basil leaves
  • 1/2 cup extra virgin olive oil (or slightly more to adjust the texture)
  • Salt, to taste


  1. In the bowl of a food processor, blend the nuts, garlic and grated cheese until very finely chopped.
  2. Add the spinach and blend for about 8 seconds until the leaves are very finely chopped (scrape down the sides of the bowl as needed)
  3. Add the basil, then put the lid back on the food processor.
  4. Slowly pour in the olive oil with the blade running,  continuing to blend until the pesto reaches a consistency you like. If you’d like the pesto to be less thick, then add more olive oil. 
  5. Add salt to taste. 


Pine nuts are traditionally used in pesto. However, I really like dry roasted, slivered almonds in pesto. You can use whatever type of nut you like best. 

I buy a bag of pre-washed baby spinach, which makes it easy to add fresh spinach to pesto. 

This spinach pesto stays fresh for about 5 days in the refrigerator. I often make a double batch so we have enough for dinner with pasta and leftovers to pack in lunches the next day.



  • Category: Vegetarian
  • Method: No-Cook
  • Cuisine: American

Keywords: spinach pesto, pesto, spinach pasta,