Spinach Pesto Sauce Recipe

Closeup on small containers of spinach pesto.

5 from 1 vote

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.

Course Side Dish

Cuisine American

Keyword homemade pesto sauce, spinach pesto

Prep Time 20

Total Time 20

Servings 1/4 cup servings

Calories 349kcal

Author Sue Ringsdorf

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.
2 cups spinach leaves, 2 cups fresh basil leaves, 3 cloves garlic, 1/2 cup toasted pine nuts, 1 cup parmesan cheese, 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.
1 cup extra-virgin olive oil
Store pesto sauce. Store the pesto sauce in your refrigerator for up to one week or so.

Notes

You can store pesto sauce in the refrigerator for about one week. After that, it's best to store it in the freezer.

Nutrition