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a grey bowl filled with spinach pesto with a metal spoon on top.
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Spinach Pesto

This Spinach Pesto is a budget-friendly and versatile sauce you can serve with pasta, pizza, and so much more. Easy to make in 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 173kcal
Author: Nora Taylor

Ingredients

  • 3 cups baby spinach lightly packed
  • 1 cup basil leaves lightly packed
  • 3 cloves garlic
  • 1/2 cup walnuts
  • 1/2 teaspoon salt
  • few shakes black pepper
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons parmesan cheese, optional I used dairy free Violife
US Customary - Metric

Instructions

  • Add the baby spinach, basil, garlic, walnuts, salt and pepper to a food processor and pulse several times to combine.
  • While pulsing, drizzle in the olive oil and blend until well incorporated. Add the lemon juice and parmesan, if using.
  • Serve and enjoy!

Notes

  1. You may use all spinach and not basil if needed, or a mix or arugula and spinach or even some kale.
  2. Instead of walnuts, you can use pine nuts, cashews or even sunflower seeds for a nut free option.

Nutrition

Serving: 1of 8 servings | Calories: 173kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 155mg | Potassium: 112mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1215IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg