Family-friendly recipes by a registered dietitian 
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 pasta meals—one to enjoy now and one to freeze 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.
If you don’t have pine nuts, try this 5-Minute Spinach Cashew Pesto instead!
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, eat 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
- Toasted pine nuts
- 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
- Salt
- Fresh lemon juice: Brightens the pesto, increases iron absorption, and helps keep it fresh.
Substitutions & modifications
Here’s how to make this recipe work—whether you need to swap ingredients, adjust for dietary needs, or want to boost the nutrition even more.
Ingredient swaps
- Nuts: Substitute cashews, almonds, or even walnuts (by weight) for a more budget-friendly option.
Dietary adaptations
- Nut-free: Swap pine nuts for sunflower seeds.
- Dairy-free or vegan: Use nutritional yeast instead of Parmesan, or a dairy-free Parmesan alternative.
Upgrades
- Extra creamy: Add ¼ of an avocado for a richer texture.
- Herby twist: Blend in whatever fresh herbs you have for extra flavor, like basil, parsley, mint, or cilantro.
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.
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
Step-by-step instructions
Add all ingredients to a food processor
Process until smooth; season to taste
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 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 stir it into pasta with some hot pasta water.
Serving ideas
- Toss it with pasta + hot pasta water for an easy spinach pesto pasta dinner.
- Spread it on sandwiches or wraps for extra flavor and 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
Refrigeration
Transfer pesto to an airtight container and store it in the fridge for up to 5 days.
Freezing
Divide leftover pesto into portions (roughly 1 cup per pound of dry pasta) and freeze in airtight containers or ice cube trays for up to 6 months.
Let your frozen spinach pesto thaw overnight in the fridge or on the counter for 2-3 hours. If you freeze it in an ice cube tray, you can defrost some cubes in advance or stir them directly into freshly cooked pasta with some hot pasta water.
Easy Spinach Pesto
- Total Time: 5 minutes
- Yield: 2 1/2 cups (12 servings) 1x
- Diet: Vegetarian
Description
This easy spinach pesto recipe swaps basil for budget-friendly spinach, making it an affordable, nutrient-packed sauce. Enjoy now & freeze extra for later!
Ingredients
- 8 ounces (226 g) fresh spinach (about 9 loosely packed cups)
- 2/3 cup (90 g) toasted pine nuts
- 1 cup (127 g) grated parmesan cheese
- 3–4 cloves garlic
- 2/3 cup olive oil
- 3/4 teaspoon salt
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
Instructions
- In a food processor, combine all ingredients and pulse until coarsely chopped.
- Process on high speed until smooth, about 2 minutes, stopping to scrape down the sides as needed.
- Enjoy immediately or store for later use (see Storage Instructions above).
Notes
- If serving over pasta: This recipe makes enough pesto to generously coat 2 pounds of dry pasta (1 1/4-cup per 1 pound or 500 grams of uncooked pasta). Simply add to hot pasta along with 1/3 cup of pasta water and stir to coat.
Freeze leftovers in an airtight container or ice cube trays for another meal.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Cuisine: American
Nutrition
- Serving Size: 3.2 tablespoons
- Calories: 198
- Sugar: 0 g
- Sodium: 288 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 7 mg
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-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, then stack once frozen to save 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..
