This 5 Minute Spinach Walnut Pesto is another delicious way to get your greens! It's a put-on-everything sauce - vegetables, steak, chicken, chops, pasta, seafood, eggs, pizza, you name it! As the holiday season quickly approaches, having quick and easy, versatile recipes at hand are a must.
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How to Make Pesto
Pestos are those year-round simple sauces that give whatever you're pouring it over or drizzling it on a whole new dimension. As long as you're armed with a quality food processor, you can whiz one of these up in no time.
Fresh baby spinach and fragrant toasted walnuts sync up perfectly with the other pesto usual suspects of basil, parsley, garlic, parmesan and lemon. You can always substitute different greens, herbs and nuts.
The result is a gluten-free, keto-friendly, creamy, nutty, zesty, garlicky sauce that screams fresh flavor. Enjoy!
More Pesto Ideas to Try!
And delicious ways to use them!
- Skillet Breakfast Pesto Pizza
- Four Cheese Veggie & Pesto Stuffed Shells
- Basil Sun-Dried Tomato Pesto Tortellini Salad
- Creamy Chicken & Pesto Stuffed Mini Peppers
- Balsamic Roasted Root Vegetables
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5 Minute 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.
- Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Notes
Nutrition
*Republished post with updated photos.
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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!