Homemade Spinach Pesto
This easy and flavorful spinach pesto recipe is a healthy, versatile condiment perfect for pasta, pizza, sandwiches, and more. Made with fresh spinach, garlic, pine nuts, Parmesan, and olive oil, it’s a nutrient-packed twist on traditional pesto that’s quick to prepare and customizable to suit dietary preferences.
Ingredients
- 2 cups Fresh spinach Washed and dried thoroughly
- 3 cloves Garlic Peeled
- 1/4 cup Pine nuts Can substitute with walnuts or sunflower seeds
- 1/2 cup Parmesan cheese Grated; use nutritional yeast for vegan option
- 1/4 cup Olive oil Extra virgin high-quality
- 1 tbsp Lemon juice Freshly squeezed
- 1/4 tsp Salt Adjust to taste
- 1/4 tsp Black pepper Freshly ground
Instructions
- Prepare the Ingredients: Wash and dry the spinach leaves thoroughly. Peel the garlic cloves.
- Blend the Base Ingredients: Add the spinach, garlic, pine nuts, and Parmesan cheese to a food processor. Pulse until coarsely chopped.
- Add Olive Oil and Lemon Juice: While the food processor is running, slowly drizzle in the olive oil and lemon juice until the mixture becomes smooth and creamy.
- Season and Adjust Consistency: Add salt and black pepper to taste. If the pesto is too thick, add a tablespoon of water or more olive oil. Blend again until smooth.
- Serve or Store: Transfer the pesto to a jar or airtight container. If storing, top with a thin layer of olive oil to preserve freshness.
Notes
- Vegan Option: Replace Parmesan cheese with 2 tablespoons of nutritional yeast for a dairy-free version.
- Nut-Free Option: Substitute pine nuts with sunflower seeds or pumpkin seeds.
- Storage: Store in the refrigerator for up to 5 days or freeze in ice cube trays for up to 3 months.
- Usage Ideas: Toss with pasta, spread on sandwiches, use as a pizza base, or mix into salads for added flavor.
