Print

Spinach Pesto Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This quick and easy spinach pesto recipe uses just 6 ingredients – fresh spinach, fresh garlic, Parmesan, walnuts, olive oil, and salt – and comes together in only a few minutes. It goes well with grilled chicken, al dente pasta or your favorite flatbread recipe!

Ingredients

Scale
  • 2 cups loosely packed fresh spinach leaves
  • 2 cloves garlic
  • 1/2 cup toasted walnuts
  • 1/2 cup shredded Parmesan
  • 3/4 – 1 cup olive oil
  • Kosher salt to taste

Instructions

  1. Add spinach, garlic, walnuts, and Parmesan to a food processor. 
  2. Process until minced, scraping the sides as needed. 
  3. Slowly drizzle oil in while the food processor is on, until the pesto reaches the desired consistency. I like to use the full cup of oil, but some might prefer just 3/4 cup. 
  4. Season to taste with salt.
  5. Use prepared pesto to make all of these delicious recipes that use fresh pesto!

Notes

For this spinach pesto recipe, the spinach needs to be fresh – frozen spinach just won’t work. As frozen spinach thaws, it releases a lot of water which is not ideal for this type of recipe, since it is oil-based. Fresh spinach is also very tender so the food processor will have no problem mincing it up into very small pieces and creating a perfect sauce!

Adjust the garlic to suit your taste. You might be happy with the flavor of just one small clove. I like to add to 2 large cloves because I LOVE LOVE LOVE garlic. I also typically use this pesto when I’m cooking/baking so the flavor of the garlic mellows a bit once it’s cooked.

Don’t forget to season to taste with salt after blending the pesto together. It’s important to taste the pesto after it’s all minced up and combined and then season it with a bit of salt. The Parmesan cheese is going to add some saltiness, but with the simple ingredients in this pesto, it’s important to make sure that it’s well seasoned so the flavors have a chance to sing!

Add olive oil based on your personal texture preference. I prefer a nice loose pesto with lots of olive oil, so I had the whole cup. Some prefer a more paste-like consistency, so they might be happy with 3/4 of a cup or even less. I’d recommend starting with 3/4 of a cup and working your way up from there until the pesto reaches the desired consistency.

Find it online: https://midwestfoodieblog.com/spinach-pesto-recipe/