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Spinach Pesto

Author Heidi @ Food Doodles


  • 4 C spinach
  • 1 C packed basil leaves
  • 3-4 cloves garlic
  • 1/2 C fresh grated Parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 C walnuts
  • 1/2 lemon juiced
  • 1/3 C good quality extra virgin olive oil more as needed


  1. In a food processor, add the spinach, basil, garlic, cheese, salt, walnuts and lemon juice.
  2. Turn on the food processor and slowly drizzle in the olive oil until the pesto comes together into a fairly smooth sauce. Be sure to stop processing while the pesto still has a little bit of texture to it.
  3. Remove from the food processor and store in an airtight container in the fridge.
  4. To store even longer, freeze small or individual portions until ready to use.

Recipe Notes

To make this nut free, try sunflower seeds. They have a different flavor, but taste good too!

This is my go-to recipe for pesto even when I have lots of basil. Feel free to substitute all the spinach for basil or if you're like me, make an even larger batch of pesto with spinach even when you have plenty of basil and freeze it for the winter :)