This homemade spinach PESTO recipe is easy to make, packed full of healthiness, and looks oh so pretty! One recipe lasts for awhile (depending on what you use it for) and is a great way to use spinach that is on its way past prime. Or fresh herbs? It is an absolutely fantastic way to use herbs. Yum! Nothing better!
Spinach pesto is a recipe I started making back when my kids were a bit younger and selling me produce from their “Farmer’s Market“. They grew bundles and bundles of spinach and herbs and expected me to buy every single bit of it. Guys, I can only eat so much spinach salad.
I found that this pesto recipe was a great way to use that spinach, especially if it wasn’t the freshest, and herbs in a way that would keep longer and give us a bit of variety from the spinach salad. I love this pesto on homemade pasta or even toasted bread — delicious-o!
This spinach pesto is also easy for me to make in the food processor with the ingredients I can find at my grocery store in the winters of Minnesota. There is always a supply of bagged spinach to be had, sometimes on sale.
If you like that squat jar in the first photo (I use those for everything!), you might like this one. It’s pretty similar, although you can also get similar jars at a big box store.
- 2 1/2 Tablespoons dried basil
- 4 cloves garlic
- 2 cups fresh spinach
- 1/4 cup oil
- 1 cup toasted pine nuts
- 1 teaspoon sea salt
- 1 1/2 teaspoon lemon juice
- 1 teaspoon sugar
- 1/4 cup Parmesan cheese
- Put spinach, garlic, basil, and a bit of the oil into a food processor.
- Process until itty bitty.
- Add remaining ingredients and process until itty bitty again.
- I like to add a bit of Parmesan to the finished pesto and stir it in.
- Add a bit of oil to the top of the jar to keep it fresh while storing.
- Store in fridge.