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+ servings
Spinach pesto in a jar with olive oil on top

Spinach Pesto Recipe

This Spinach Pesto Recipe is a delicious twist on classic pesto sauce! It includes baby spinach, walnuts and lemon juice, and is great tossed with pasta, spread on sandwiches and drizzled over meat and veggies. It's so easy to make and is great for meal prep!
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Ingredients

  • 1/4 cup walnut pieces
  • 4 cups baby spinach
  • 1/2 cup basil leaves
  • 1 clove garlic minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup freshly grated parmesan
  • 6 tablespoons extra virgin olive oil
  • salt and pepper to taste

Instructions 

  • Preheat the oven to 350 degrees. Toast the walnuts on a rimmed baking sheet for 8-10 minutes or until golden and fragrant.
  • Place the spinach, basil leaves, garlic, lemon zest and juice, walnuts, and parmesan into the bowl of a food processor.
  • With the processor running, add the oil through the feed tube and process until the sauce reaches the desired consistency. Taste, then add salt and pepper to taste and process until combined. Enjoy!

Notes

  • Pro tip: Prepare the spinach pesto up to 2-3 days in advance and store for up to 1 week in the refrigerator.
  • This sauce freezes well! You can store it all in one airtight container or place it in an ice cube tray wrapped tightly with foil and plastic and pop out however much you need at a time and thaw.
  • The basil may be substituted with the same amount of spinach or your favorite herbs or greens.
  • If you prefer a thinner pesto sauce, simply add 1-2 more tablespoons of oil.

Nutrition

Serving: 2tablespoons, Calories: 81kcal, Carbohydrates: 5g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 3mg, Sodium: 157mg, Fiber: 2g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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