Spinach Pesto
Spinach Pesto Sauce combines spinach leaves, fresh basil, garlic, pine nuts, olive oil, and freshly grated parmesan cheese. This sauce is a slightly different version than our classic basil pesto sauce.
Homemade Pesto Sauce
We are nuts over homemade pesto sauce and this version is a slight adaption of our Homemade Basil Pesto Sauce recipe. This recipe is for when you want to make the pesto sauce go further using half basil and half spinach. If you don’t have a large pot of fresh basil on your porch like we do, this one might come in handy.
Of course, you can make this recipe using 100% spinach leaves instead of using basil. You could also use a different type of nut like walnuts or pecans.
Ingredients Used:
- Greens – spinach leaves and fresh basil leaves
- Garlic Cloves
- Pine Nuts – Make sure you toast the pine nuts before using.
- Shredded Parmesan Cheese
- Extra-Virgin Olive Oil
- Kosher Salt and Freshly Ground Black Pepper
How to make Spinach Pesto Sauce:
Step 1
Combine ingredients. In the bowl of a large food processor, combine the dry ingredients – fresh spinach leaves and basil leaves, garlic, toasted pine nuts, and shredded parmesan cheese. Add a pinch of salt and pepper.
Step 2
Process ingredients. Process ingredients until the coarse crumbs – about 30 seconds.
Step 3
Add olive oil. While the food processor is running, drizzle the olive oil into the bowl through the opening on the top of the processor. Blend until smooth.
Step 4
Store pesto sauce. Store the pesto sauce in your refrigerator for up to one week or so.
How to Use Spinach Pesto Sauce:
Freeze Small Portions
Before the beginning of my blogging days, I would have never considered making pesto sauce. Now that it’s a staple in our home, I can’t think of a better sauce to make and keep in small batches in my freezer.
Using pesto really enhances the flavor of so many recipes. You can’t go wrong using it, and you will impress everyone at the dinner table.
Recipe FAQs:
You can adjust the consistency of spinach pesto sauce by adding more olive oil for a thinner sauce or reducing the amount for a thicker consistency.
Spinach pesto sauce is versatile and can be used as a pasta sauce, spread on sandwiches or wraps, drizzled over grilled vegetables or meats, or mixed into soups or dips for added flavor.
You can store pesto sauce in the refrigerator for about one week. After that, it’s best to store it in the freezer.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Spinach Pesto Sauce Recipe
Ingredients
- 2 cups spinach leaves – packed
- 2 cups fresh basil leaves – packed
- 1 cup parmesan cheese – freshly shredded
- 1/2 cup toasted pine nuts
- 3 cloves garlic
- 1 cup extra-virgin olive oil
- salt and pepper – to taste
Instructions
- Combine ingredients. In the bowl of a large food processor, combine the dry ingredients – fresh spinach leaves and basil leaves, garlic, toasted pine nuts, and shredded parmesan cheese. Add a pinch of salt and pepper.
- Process ingredients. Process ingredients until the coarse crumbs – about 30 seconds.
- Add olive oil. While the food processor is running, drizzle the olive oil into the bowl through the opening on the top of the processor. Blend until smooth.
- Store pesto sauce. Store the pesto sauce in your refrigerator for up to one week or so.
Whoaza! 5 ingredients and incredible taste! Put me in coach! Love it.