Spinach Pesto Recipe

a small glass bowl of spinach basil pesto next to slices of baguette

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Made with a blend of baby spinach and basil, you hardly even know that spinach is packed into this delicious spinach pesto.

You can use a variety of different nuts for this recipes. Pine nuts, toasted slivered almonds, walnuts and cashews are all good options. To make nut-free pesto, use sunflower seeds. 


Units Scale
  • 2 tablespoons nuts, ideally toasted (pine nuts, slivered almonds, walnuts or cashews)
  • 1 clove garlic ( or more if you really like garlic)
  • 3/4 cup grated Parmesan or Grana Padano cheese
  • 1 handful raw baby spinach leaves (either a small or big handful, it's up to you)
  • 2 cups packed basil leaves (about 4 ounces)
  • 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 10 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. 


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

This spinach pesto tastes best if eaten within 3 to 5 days.

If you prefer less cheese, you can go down to 2 tablespoons of grated cheese. It's likely you'll have to add salt to make up for the lost flavor.