This easy spinach pesto recipe is a budget-friendly twist on the classic, swapping basil for affordable spinach while still delivering big, bold flavor. It’s the perfect way to use up extra greens and makes enough for two meals—enjoy one now and freeze the other for later. Plus, it’s packed with nutrients, making it a deliciously healthy addition to pasta, sandwiches, or roasted veggies.

If there’s one sauce I could eat every day, it’s pesto. It’s vibrant, flavorful, and packed with greens—basically an all-in-one meal when tossed with pasta. And since this recipe swaps pricey basil for budget-friendly spinach, it’s a great way to use up that wilting bag of greens hiding in the fridge. As if that’s not convincing enough, this spinach pesto recipe makes enough for two meals, so you can enjoy it now and freeze a batch for later.

Why You’ll Love This
Spinach Pesto Recipe

Plant-packed: This pesto is loaded with iron, vitamins (including Vitamin C to increase iron absorption), and healthy fats—a nutrient-rich satiating sauce.
Budget-friendly: Uses spinach instead of basil, making it more affordable year-round.
Cooks once, eats twice: Makes enough for one pasta dinner and one batch to freeze.
Perfect for meal prep: Freezes beautifully for quick weeknight meals.

Ingredients You’ll Need

Fresh spinach: About 9 loosely packed cups, great for using up extra greens.
Toasted pine nuts: Adds richness and texture. Substitute walnuts, almonds, or cashews for a budget-friendly option.
Grated Parmesan cheese: Avoid the shelf-stable stuff in the canister. Grab some fresh grated Parm from the cheese section instead.
Garlic
Extra virgin olive oil: Helps blend everything together into a silky sauce.
Salt
Fresh lemon juice: Brightens the pesto (visually and flavor-wise) and helps keep it fresh.

Substitutions and Variations

Nut-Free – Swap pine nuts for sunflower seeds.
Dairy-Free – Use nutritional yeast instead of Parmesan, or a dairy-free Parmesan alternative.
Vegan – Use nutritional yeast instead of Parmesan, or a dairy-free Parmesan alternative.
Extra Creamy – Add ¼ of an avocado for a richer texture.
Herby Twist – Blend in some basil, parsley, mint, or cilantro for extra flavor.
Pine-nut alternatives: Cashews are my favorite pine-nut substitute for pesto. If you don’t have pine nuts, try this 5-Minute Spinach Cashew Pesto instead!

Time-Saving Tips

Use pre-washed, bagged spinach.
Buy toasted pine nuts or toast them ahead of time and store them in an airtight container.
Freeze pesto in portions so you always have some on hand for a quick meal. I prefer to freeze mine in 1-cup and 1/2-cup portions—perfect for both family dinners and smaller, individual servings.

Here’s How to Make Spinach Pesto (No Basil)

Equipment you’ll need:

Food processor
Measuring cups and spoons—a digital kitchen scale is always handy, too!
Knife & cutting board (for garlic & lemon)
Silicone spatula for scraping the sides of the bowl and transferring the pesto
Jars, food storage bags, and/or ice cube trays for freezing the extras

Instructions:

1. Add all ingredients to a food processor. If you have a smaller food processor, you may need to do this in batches, pulsing a few times between.

2. Pulse to coarsely chop, then blend on high until smooth, about 2 minutes. Add additional olive oil, salt, lemon, or Parmesan to desired taste and texture.

Tips For The Best Spinach Pesto

Use fresh spinach: Older spinach can be bitter—but if that’s all you’ve got, use it! Just be sure to pick out any wet pieces and freeze whatever you won’t eat immediately.
Toast the pine nuts: Toasting isn’t necessary if you’re short on time but it will enhance the nutty flavor, which is what you’re paying for with those precious pine nuts!
Adjust the texture: I find a thicker pesto more versatile. Add more olive oil for a thinner spinach pesto sauce if you’d like to drizzle it on veggies. Leave it as-is for a thicker spread or to stir into pasta with some hot pasta water.

Serving Suggestions

Toss it with pasta + hot pasta water for an easy spinach pesto pasta dinner.
Spread it on sandwiches or wraps for extra flavor and boost of nutrients.
Use it as a pizza sauce for a delicious twist.
Drizzle it over roasted veggies and top with shaved Parmesan for a delicious veggie side. Just add a little extra olive oil to thin it, if needed.

How to Store Spinach Pesto

Refrigerate: Transfer it to an airtight container and store it in the fridge for up to 5 days.
Freeze: Divide it into portions and freeze in airtight containers or ice cube trays for up to 6 months.
Thawing & Reheating: Let your frozen spinach pesto thaw overnight in the fridge or on the counter for 2-3 hours. If you freeze it in ice cube tray, you can defrost some cubes in advance or stir them directly into freshly cooked pasta with some hot pasta water.

FAQs About Pesto

How long does homemade pesto last?

Homemade pesto stays fresh in the fridge for up to 5 days when stored in an airtight container. Adding fresh lemon juice and a thin layer of olive oil on top will help prevent oxidation which causes the darkening of fresh pesto.

Can I freeze pesto?

Yes! Pesto freezes beautifully for up to 6 months. Freeze it in 1 1/4 cup portions to generously coat 1 pound of dry pasta or freeze in smaller portions so you can thaw just what you need.

Pro tip: Lay bags flat to freeze and stack once frozen to save on space.

Can you substitute spinach for basil in pesto?

Yes! Spinach is a great alternative to basil. It has a milder flavor, making it great for kids, and it is also a more budget-friendly option..

You might also like: