Easy Spinach Pesto Recipe with Basil (For Pasta)
Spinach Pesto is the ultimate twist on a classic—vibrant, rich, and packed with bold Italian flavors, but with a fresh, slightly milder edge. By blending baby spinach with just the right amount of basil, sharp Pecorino Romano, and buttery pine nuts, this pesto achieves a velvety smooth texture that clings to pasta, spreads effortlessly on crostini, and drizzles perfectly over roasted vegetables. With a simple process and a handful of high-quality ingredients, you’ll be making this easy pesto recipe on repeat—because once you taste it, store-bought will never cut it again.
I love pesto. I mean, I have so many pesto recipes from homemade feta pesto, pesto alla genovese (even nut-free pesto), to trofie al pesto, and more! Making spinach pesto is a great way to use up leftover fresh spinach that you might have. So next time you have some spinach that’s about to go bad, make this recipe for the perfect pasta sauce! And you can freeze the rest in ice cube trays for later. This pesto is going to be your new go-to—easy, packed with flavor, and endlessly versatile. Trust me, you’ll love this spinach basil pesto.
Why You’ll Love This Spinach Pesto Recipe
- A balanced twist on classic pesto – The combination of baby spinach and basil keeps the signature pesto flavor intact while making it slightly milder and incredibly smooth.
- Versatile and easy to make – Toss it with pasta, spread it on sandwiches, or use it as a dip—it’s an easy recipe that instantly elevates any dish.
- Perfect for meal prep – This pesto keeps well in an airtight container, making it a great option for quick meals throughout the week.
- Simple ingredients – The best part about this recipe is that everything is easily found at a grocery store. Leafy greens and pine nuts, and you have a perfectly delicious homemade spinach pesto. Totally common ingredients. Totally better than regular pesto if you ask me!
Ingredients
- Fresh Baby Spinach – Tender and mild, it blends smoothly without any bitterness. Look for vibrant green leaves, and avoid pre-washed spinach if possible—it can carry excess moisture that affects texture.
- Fresh Basil – Keeps the pesto bright and aromatic. Use fresh basil leaves only—stems can be too fibrous. If your basil is slightly wilted, soak it in cold water for a few minutes to revive it. Use this basil recipe to make my gnocchi with pesto!
- Pine Nuts – Adds richness and depth. For even more flavor, lightly toast them in a dry skillet over medium heat for about 2 minutes until fragrant. Omit this and use pumpkin seeds if you have nut allergies!
- Garlic – Just one clove is enough! Raw garlic in pesto can be potent, so if you prefer a milder flavor, soak the clove in warm water for 5 minutes before blending.
- Parmesan Cheese – Provides that signature nutty, salty bite. Always buy a block and grate it fresh—pre-grated varieties contain anti-caking agents that dull the flavor.
- Pecorino Romano Cheese – A little sharper and saltier than Parmesan, this cheese brings bold, tangy flavor. If using aged Pecorino, grate it finely so it blends smoothly.
- Extra Virgin Olive Oil – The foundation of great pesto. Choose a high-quality, cold-pressed olive oil with a peppery finish for the best flavor.
- Kosher Salt – Enhances every ingredient. Start with a pinch and adjust to taste—Pecorino is naturally salty, so go easy at first.
Ingredient Substitutions
- Swap pine nuts for walnuts – They bring a deeper, slightly earthy flavor and are often easier to find.
- Use arugula instead of basil – For a peppery kick that balances beautifully with the richness of the cheese and olive oil.
- Try Asiago in place of Pecorino – This gives the pesto a slightly sweeter, nuttier finish while still bringing the boldness.
- Substitute half the olive oil with melted butter – A trick for a richer, silkier pesto that’s incredible on pasta or roasted potatoes.
Ingredient Additions
- Lemon zest and juice – Adds brightness and a fresh contrast to the richness of the cheese and nuts.
- Sunflower seeds – Blended in or sprinkled on top, they give a little extra texture and nuttiness.
- A touch of Calabrian chili paste – For a gentle heat that plays beautifully with the creamy texture of the pesto.
- Roasted garlic instead of raw – A deeper, sweeter garlic flavor that mellows the bite of traditional pesto.
Step by Step Instructions
Blend the base ingredients – In the bowl of a food processor, add the baby spinach, basil, pine nuts, garlic, and a pinch of salt.
Pulse until finely chopped.
Incorporate the cheeses – Add the Parmesan and Pecorino Romano.
Pulse again until the mixture is evenly combined.
Drizzle in the olive oil – With the food processor running, slowly pour in the olive oil in a steady stream. Continue blending until the pesto reaches a velvety, well-emulsified consistency. Add more salt or a squeeze of lemon juice if desired.
Expert Tips
- Use room temperature ingredients – Cold ingredients (especially olive oil) can make the pesto seize up and turn thick instead of silky.
- Pulse, don’t blend continuously – Over-processing can make the pesto too thin and cause the olive oil to become slightly bitter.
- Scrape down the sides – This ensures even blending and prevents any chunks of cheese or garlic from going unprocessed.
- Store with a thin layer of olive oil on top – This prevents oxidation and keeps your pesto vibrant green.
Serving Suggestions
- Wine Pairing – A crisp Sauvignon Blanc or a Vermentino complements the herbal and garlicky notes of the pesto without overpowering it.
- Classic Pesto Pasta – Toss with hot pasta and a splash of reserved pasta water for a smooth, glossy sauce.
- Drizzle over roasted vegetables – It’s fantastic over roasted cherry tomatoes, asparagus, or crispy potatoes.
- Spread on crostini – Top a toasted baguette slice with pesto, fresh mozzarella, and a sprinkle of flaky sea salt. Check out my pesto bruschetta recipe!
- Mix into soups – Swirl into a bowl of minestrone or white bean soup for an extra layer of flavor.
- Use as a sandwich spread – Elevate grilled cheese or turkey sandwiches with a spoonful of pesto for a gourmet touch.
Storage Instructions
- Refrigerate: Store in an airtight container in the fridge for up to 5 days. A thin layer of olive oil on top helps preserve its color and freshness.
- Freeze: Spoon pesto into an ice cube tray and freeze until solid. Transfer cubes to a zip-top bag for easy portioning—defrost in the fridge or stir directly into warm pasta.
- Prevent browning: If your pesto starts to darken, stir in a little extra olive oil before serving to bring back its vibrant green color.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Spinach Pesto Recipe with Basil (For Pasta))
Enjoy a twist on tradition with spinach pesto. Rich, flavorful, and easy to prepare, it enhances every dish. You can use this for pasta, risotto, fish, dips, and more!
Equipment
- food processor
- Measuring Cups and Spoons
- spatula
Ingredients
- 1 cup packed baby spinach 36 g
- ½ cup packed fresh basil 18 g
- ½ cup pine nuts 75 g
- 1 clove garlic peeled
- 1 cup freshly grated Parmesan cheese 126 g
- ½ cup freshly grated Pecorino Romano cheese 50 g
- 7 tablespoons extra virgin olive oil 74 g
- ¼ teaspoon kosher salt
Instructions
- In the bowl of a food processor, add the baby spinach, basil, pine nuts, garlic, and a pinch of kosher salt. Pulse until finely chopped.
- Add the Parmesan and Pecorino Romano, then pulse again until everything is well combined.
- With the food processor running, slowly pour in the olive oil in a steady stream.
- Continue blending until the pesto reaches a creamy consistency.
- Add more salt or a squeeze of lemon juice, if desired.
Notes
- Use room temperature ingredients – Cold ingredients (especially olive oil) can make the pesto seize up and turn thick instead of silky.
- Pulse, don’t blend continuously – Over-processing can make the pesto too thin and cause the olive oil to become slightly bitter.
- Scrape down the sides – This ensures even blending and prevents any chunks of cheese or garlic from going unprocessed.
- Store with a thin layer of olive oil on top – This prevents oxidation and keeps your pesto vibrant green.
Nutrition Facts
Serving: 1tablespoonCalories: 81kcalCarbohydrates: 1gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 123mgPotassium: 35mgFiber: 0.1gSugar: 0.1gVitamin A: 189IUVitamin C: 1mgCalcium: 62mgIron: 0.3mg
Tried this recipe?Let us know how it was!