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Fresh spinach pesto with pasta made with garlic, nuts, and Parmesan—an easy, vibrant sauce that’s perfect for tossing with your favorite noodles!
What You'll Need for Spinach Pesto:
Ingredients:
- Spinach leaves
- Garlic Cloves
- Lemon juice
- Basil leaves
- Extra Virgin Olive Oil
- Unsalted Almonds
- Parmesan Cheese
- Salt
Equipment:
Food Processor (or high-powered blender)
How to Make it:
This spinach pesto recipe couldn't be easier! While blending the pesto in a food processor, cook the pasta in a large pot of salted water (per the package instructions).
If you don't have a food processor, use a high-powered blender and make it in batches if necessary.
If you prefer the pesto as is, serve it as a spread or dip with your favorite vegetables or crackers! It's also perfect as a spread in a sandwich or on meat or fish!
How to Store the Spinach Pesto:
Store the pesto in an airtight container and refrigerate for up to 5 days, or freeze for up to 6 months.
Try it in ice cube trays for a quick and easy addition to a weekday meal!
Variations:
This recipe is gluten-free!
To make vegan, use non-dairy Parmesan cheese instead of Parmesan cheese.
To make nut-free, substitute pumpkin seeds or sunflower seeds for the almonds. If you have a nut allergy, please be cautious with substitutions; always check the label for risk of cross-contamination and seek advice from a healthcare professional.
Don't toss any leftover pesto! The ways to use pesto are endless!
Other Recipes to Try:
Spinach Mushroom Pasta with Sundried Tomatoes
Gluten-Free Mediterranean Pasta Salad
Whipped Feta with Honey and Roasted Grapes
PrintSpinach Pesto with Pasta
Fresh spinach pesto with pasta made with garlic, nuts, and Parmesan—an easy, vibrant sauce that’s perfect for tossing with your favorite noodles!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 lb uncooked pasta
- 4 cups raw spinach leaves
- 3 whole cloves of garlic
- 2 tablespoons lemon juice (about half of a lemon)
- 1 ½ cups fresh basil leaves
- ½ cup extra virgin olive oil
- ⅓ cup unsalted almonds
- ½ cup shredded or grated parmesan cheese
- ¼ teaspoon salt
Get Recipe Ingredients
Instructions
Bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions. Drain and set aside.
In a large food processor, combine the spinach, garlic, lemon juice, basil, almonds, parmesan cheese, salt, and olive oil. Pulse until a smooth consistency is achieved. Transfer to the pot of pasta and mix to combine until the pasta is evenly coated. This pesto can also be served as is as a dip or spread!
Notes
To make vegan, use non-dairy Parmesan cheese instead of Parmesan cheese.
To make nut-free, substitute pumpkin seeds or sunflower seeds for the almonds. If you have a nut allergy, please be cautious with subtitutions and always check the label for risk of cross-contamination.
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