Go Back
+ servings

homemade Spinach Pesto recipe

An easy and delicious homemade pesto featuring spinach instead of basil.
Print Recipe
Keyword15 minute, appetizer, pesto
Prep Time10 minutes
Total Time10 minutes
Servings1 cup


  • 2 ½ Tablespoons dried basil you can skip this, if you like!
  • 4 cloves garlic
  • 2 cups baby spinach
  • ¼ cup oil
  • 1 cup pine nuts toasted
  • 1 teaspoon sea salt
  • 1 ½ teaspoon lemon juice
  • 1 teaspoon sugar
  • ¼ cup Parmesan cheese


  • Put spinach, garlic, basil, and a bit of the oil into a food processor and process until finely chopped.
  • Add remaining ingredients and process 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.



Calories: 1573kcal | Carbohydrates: 33g | Protein: 32g | Fat: 155g | Saturated Fat: 15g | Cholesterol: 17mg | Sodium: 2785mg | Potassium: 1451mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5895IU | Vitamin C: 24.6mg | Calcium: 623mg | Iron: 18.5mg