This spinach walnut pesto takes just five minutes to make and is another great way to get your greens! It's a put-on-everything sauce - vegetables, steak, chicken, chops, pasta, seafood, eggs, pizza, you name it! Having quick and easy, versatile recipes are a must for busy weeknight dinners and entertaining.
Fresh spinach and fragrant toasted walnuts sync up perfectly with the other pesto usual suspects of fresh herbs, garlic, parmesan and lemon. The result is a gluten-free, keto-friendly, creamy, nutty, zesty, garlicky sauce that screams fresh flavor!
Pesto is a great sauce that gives whatever you're pouring it over a whole new dimension. As long as you're armed with a quality food processor or blender, you can whiz one up in no time. And let’s face it, homemade pesto is way better than what you’ll get at the grocery store.
Pesto is one of our favorite sauces and the combinations are endless! So if you’re looking to explore more ideas, check out our delicious Carrot Top Cashew Pesto, Spicy Cilantro Pistachio Pesto and Basil Sun-dried Tomato Pesto.
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Why You’ll Love this Spinach Pesto Recipe
- Full of fresh flavors and can go on anything!
- Made in minutes.
- Versatile recipe with plenty of variations (see below).
- Easy clean-up.
- Can be made ahead and even frozen!
Pesto Ingredients
See the recipe card below for the exact measurements.
- Baby spinach
- Toasted walnuts
- Parmesan cheese or pecorino romano
- Fresh basil and parsley
- Lemon juice and lemon zest
- Fresh garlic cloves
- Red pepper flakes (optional)
- Extra virgin olive oil
- Kosher salt and black pepper
Variations
Traditional pesto recipes have basil as the base ingredient. I like to experiment with different flavor profiles and there are many ways to change the pesto lineup and still have a delicious result!
- Leafy Greens: You can use kale, swiss chard or mustard greens. Use arugula for a more peppery pesto.
- Herbs: Instead of commonly used basil and parsley, try adding cilantro, tarragon or fresh mint.
- Nuts: You can go with traditional pine nuts, or try almonds, macadamias, pecans or cashews.
- Make a creamy sauce: Add some fresh avocado or heavy cream to the pesto for silkier, creamier texture.
- Allergy friendly: Omit the nuts if there’s an allergy and the grated cheese to make it vegan.
How to Make Spinach Walnut Pesto
You’ll add all ingredients except the olive oil to the bowl of a food processor or high-speed blender. Pulse a few times to combine the mixture.
Scrape the sides of the bowl with a spatula. Then turn the machine back on and slowly drizzle in the oil while it’s running. Run until the pesto has a smooth paste consistency then season with salt and pepper.
Recipe Tips
- Adjust the amount of olive oil used to get your desired consistency. Or, you can add a tablespoon of water at a time if it seems too thick.
- Use fresh parmesan cheese and forego the green canned stuff for better taste and texture.
- Be sure to use a high quality extra-virgin olive oil.
- Take a couple minutes to toast the walnuts in a small dry skillet over medium-low heat to bring out more of their flavor.
- It’s best to serve pesto at room temperature so take it out of the fridge 20 minutes ahead of using.
What Goes with Pesto
Pesto certainly makes a great pasta sauce, but here are even more fun recipes!
Pesto FAQs
Traditionally, pesto is made with expensive pine nuts. We used walnuts here but cashews, pecans and almonds are also good substitutes. They are all cheaper than pine nuts. Be sure to use unsalted nuts so you can control the salt level.
Most likely the olive oil used was past its prime or the parmesan cheese had been around too long. Be sure to use fresh spinach. I find baby spinach to be a bit sweeter than its larger leaf counterpart.
If you feel the pesto is bitter, you can sweeten is with some honey, maple syrup or a splash of orange juice.
Pesto is meant to be served raw rather than cooked to preserve the freshness of the ingredients. Also, when heating pesto, it can become bitter and turn a darker color. Pesto is best served at room temperature.
Store pesto in an airtight container with a drizzle of olive oil or press plastic wrap on top and it will last in the fridge for up to five days.
You can freeze pesto in a freezer-safe container that’s securely sealed or in an ice cube tray. Once the cubes are frozen, pop them into a freezer bag.
More Ways to Use Pesto!
📋 Recipe
Spinach Walnut Pesto
Equipment
Ingredients
- 2 ounces baby spinach leaves, about 2 packed cups
- ½ cup toasted walnuts, roughly chopped
- ⅓ cup parmesan cheese, freshly grated
- ¼ cup flat-leaf parsley
- ¼ cup fresh basil
- 1 garlic clove, peeled and roughly chopped
- 1 lemon, juice and zest
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Add spinach, walnuts*, parmesan, parsley, basil, garlic, lemon juice, zest and red pepper flakes to the bowl of a food processor. Pulse a few times to combine mixture.
- Scrape sides with a spatula. With machine running, slowly drizzle in the olive oil.
- Pulse for desired texture. Season to taste with salt and pepper. Makes approximately 1 ¼ cups.
- Store in an airtight container and refrigerate up to 5 days. Bring to room temperature before serving.
Notes
Nutrition
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Karen Cameron says
Very easy flexible recipe! Out of walnuts so subbed almonds. Used Za’atar in place of pepper flakes. Came together quickly and it’s delicious!
Kim Peterson says
Awesome, thrilled it was a hit! Great substitutions!
Andrea C says
Most excellent! I didn’t have parsley on hand, but of course this recipe, being “user-friendly flexible”, yielded a very tasty and nutritious pesto. Thank you, KIM!
Kim Peterson says
Awesome! So happy you liked it!
Jas @ All that's Jas says
Look at that vibrant green color in this spinach walnut pesto! And it takes only 5 min to make, wow! Would love to toss it over my pasta.
Chelsey says
This spinach walnut pesto looks incredible! I love the idea of using spinach, I do this all the time with kale when I make pesto! Great way to add in some nutrition and make the pesto go farther without having to use the whole basil plant!
Kim Peterson says
Lol agreed! I love trying different combinations of greens and herbs. Thanks Chelsey!