Store-bought pesto just can’t compare! This Homemade Pesto with Spinach gets a nutritional upgrade with extra greens!
One reason I adore pesto: F-L-A-V-O-R. A small amount of pesto adds a huge punch of flavor to whatever it is you are making. And you can use pesto in so many ways.
Of course, you can always add it to pasta. Pesto pasta is such a quick and flavorful dinner. But don’t stop there. Pesto and eggs is fabulous. Pesto on sandwiches is amazing. And don’t even get me started on pesto on pizza. Make up a batch and you have instant flavor for your food all week.Traditional pesto is made with fresh basil, pine nuts, olive oil, parmesan cheese, garlic, and salt. The great thing is, you can take the basic idea of pesto and play with it, creating slightly different flavor profiles. You can switch out the basil for a different herb. You can substitute the pine nuts for a different nut. Or switch out both like I did with this cilantro pesto.
Today’s pesto is a spinach-basil pesto. Why? Because I had a whole lot of fresh spinach that came from my CSA box. I’ve been putting spinach in everything. Why not add some extra nutrition to my pesto? Homemade pesto with spinach is nutritious and delicious. The best combo. 🙂
I also used almonds instead of pine nuts. Pine nuts are so expensive and I rarely keep them on hand, even though I love them. Almonds work beautifully in pesto, so don’t worry about not using pine nuts.
Are you ready to get started? Let’s make some pesto!
How to Make Homemade Pesto with Spinach
This pesto is made with ingredients you probably have on hand and is given an healthy boost with added spinach!
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Total Time: 7 minutes
- Yield: 1 recipe 1x
- Category: Condiment
- Cuisine: Italian
- 2 cups loosely packed chopped spinach
- 3/4 cup basil leaves
- 1/4 cup whole almonds
- 1/4 cup grated parmesan cheese (freshly grated is best if you have it)
- 1 1/2 teaspoons minced garlic
- 1/8–1/2 cup extra-virgin olive oil
- sea salt
- freshly ground black pepper
- Put all the ingredients except the olive oil, salt, and pepper in a food process. Pulse until the ingredients are broken down and mostly incorporated. I like the ingredients in my pesto to be distinguishable, so I don’t over process. You can process to the consistency you like.
- With the machine running, drizzle in the olive oil until the pesto is as oily as you like it, stopping to scrape down the sides if necessary. Taste and season with salt and pepper to your liking. I usually add about 1/2 teaspoon salt and a few good turns of pepper
This is the food processor I am currently using and recommending: Breville “The Sous Chef” Peel and Dice
- Serving Size: whole recipe
- Calories: 607
- Sugar: 2g
- Sodium: 387mg
- Fat: 57g
- Carbohydrates: 14g
- Protein: 19g
Keywords: homemade pesto with spinach
Another tasty homemade pesto recipe is this Sun-Dried Tomato Pesto recipe!
This post was originally published in 2014. Photos were updated and a video added in 2019.