Popeye would approve of this spinach pesto because it’s easy, tasty, and has lots of spinach! For those who aren’t into spinach, I promise you’ll approve (my uncle doesn’t like spinach and loves this sauce!!)
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a food processor or blender, combine spinach, basil, nuts, and garlic and pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until a smooth paste forms.
Add Parmesan (if using), salt, pepper, and lemon juice and pulse a few more times to combine.
Taste and adjust seasoning. Use immediately or store in an airtight container in the fridge for up to a week.
For a nuttier flavor, lightly toast the nuts before adding them to the food processor.
If you prefer a thinner pesto, add a bit more olive oil until you reach your desired consistency.
This pesto pairs wonderfully with pasta, as a spread on sandwiches, or as a dip for veggies.
Can I use frozen spinach instead of fresh?
Fresh spinach is recommended for the best flavor and texture, but you can use thawed frozen spinach if you squeeze out excess water.
What nuts work best for this recipe?
Pine nuts, walnuts, and almonds all work well. Choose based on your preference or what you have on hand.
How long can I store this pesto?
You can store it in an airtight container in the fridge for up to a week.
Can I make this pesto vegan?
Yes, simply omit the Parmesan cheese or use a vegan cheese alternative.
What can I use this pesto for?
This pesto is versatile and can be used with pasta, as a spread, or as a dip for vegetables.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
