One of the best ways to keep something tasting fresh is through the use of veggies. But when veggies are hard to get, the second best way to get freshness is to find a way to preserve the veggies for future use. The way to do this? With a homemade spinach pesto recipe.
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This homemade spinach pesto recipe is easy to make, packed full of healthiness, and looks oh so pretty! One recipe lasts for a while (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! You can replace the spinach with basil or other herbs and use it for months. Try my collard greens and olive pesto recipe for a fun twist.
Friend, if you haven’t made pesto before you totally can do it. I pinky promise! It’s as simple as throwing ingredients into the processor and pushing a button. You totally got this.
This spinach pesto 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.
How do you make pesto less bitter?
This is a common complaint from people that don’t like pesto. They find it far too bitter. Using spinach is a great way to help with that problem! Also, think about adding more cheese and garlic to mellow out the bitterness even more.
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. This pesto tastes delicious on homemade pasta or even toasted bread — delicious-o! My kids also loved helping me put their produce to good use. And, of course, pushing the buttons on the food processor.
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.
How long does homemade pesto last?
I wouldn’t try to keep it longer than about 5 days, in the fridge. But it freezes for several months! I make a batch and stash some in the freezer.
homemade Spinach Pesto recipe
- 2 1/2 Tablespoons dried basil
- 4 cloves garlic
- 2 cups baby spinach
- 1/4 cup oil
- 1 cup pine nuts toasted
- 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.
Other delicious recipes to make good use of fresh herbs and greens from the garden…
Puff Pastry Tomato Tart || This is sooo easy and delicious. Fresh tomatoes and basil are the stars of this easy and gorgeous appetizer.
easy Pesto Christmas Trees || Use prepared dough to make these little Christmas trees with pesto (probably the pesto from above ?!?)
Rosemary Lemon Ginger Gin Cocktail || Making a simple syrup from my favorite herb and using it in a cocktail is my ultimate favorite way to use fresh herbs. Soooo good! This is one of my faves.