Delicious 10-Minute Spinach Walnut Pesto: Your Healthy, Easy & Affordable Homemade Sauce
This vibrant and flavorful spinach pesto recipe is a game-changer for your culinary adventures. It’s incredibly versatile, perfect for elevating pasta dishes, spreading on pizzas, or adding a burst of freshness to sandwiches and wraps. Not only is it healthy and packed with nutrients, but it’s also surprisingly easy to whip up, requiring just 10 minutes from start to finish. Say goodbye to store-bought pesto and hello to a homemade sauce that tastes absolutely incredible.
Pesto holds a special place in my heart as one of the most delightful and adaptable sauces. Its bright, verdant color and aromatic flavors can transform any meal. While classic basil pesto is fantastic, this spinach pesto variation might just be the best I’ve ever tasted. It’s brimming with fresh, herbaceous notes, yet it’s incredibly wholesome and ridiculously simple to prepare, making it a staple in my kitchen.
Unlike traditional pesto that relies solely on basil, this recipe incorporates a generous amount of fresh spinach alongside a good helping of basil. This smart addition not only boosts its nutritional value significantly but also lends a slightly milder, smoother flavor profile. Sometimes, a pure basil pesto can be quite intense, but the spinach in this sauce creates a perfectly balanced and creamy consistency that’s simply irresistible. You truly have to experience this amazing sauce for yourself.
Why You’ll Love This Fresh Spinach Pesto
There are countless reasons to make this homemade pesto your new favorite. Here are just a few compelling reasons why this fresh spinach pesto will quickly become a beloved recipe in your repertoire:
- More Affordable: While pesto is a straightforward sauce, its traditional ingredients can sometimes make it quite expensive to prepare. This recipe offers a brilliant solution! Classic pesto typically calls for pine nuts, which are notoriously one of the priciest nuts at the grocery store. Our recipe smartly substitutes them with toasted walnuts, which offer a delightful earthy flavor and a similar texture for a mere fraction of the cost. Additionally, fresh spinach is considerably more budget-friendly than basil, making this sauce a much more economical choice compared to most pestos.
- Healthier: Traditional basil pesto is by no means unhealthy, but this spinach pesto takes its nutritional benefits to a whole new level. Spinach is renowned as one of the most nutrient-dense ingredients you can consume, packed with vitamins A, C, and K, as well as iron and folate. By making spinach a star ingredient, this sauce becomes an excellent source of essential nutrients, adding a healthy boost to any dish without compromising on taste.
- Incredibly Easy: This is truly one of the simplest sauces you can make from scratch. The entire process involves little more than gathering your ingredients and tossing them into a food processor. A few quick pulses, a slow drizzle of olive oil, and voilà – you’re done! The entire recipe takes an absolute maximum of 10 minutes, making it perfect for busy weeknights or when you need a quick burst of flavor.
- Super Versatile: From pasta to pizzas, sandwiches to salads, or even as a flavorful marinade, this spinach pesto seamlessly integrates into a wide variety of meals. Its balanced flavor profile means it complements almost anything, allowing you to get creative in the kitchen.
- Superior Flavor and Texture: The combination of fresh basil and spinach creates a unique depth of flavor that’s both robust and refreshing. The toasted walnuts add a nutty richness and a fantastic texture that’s smooth yet subtly rustic. It’s a taste experience that rivals and often surpasses store-bought alternatives.
Ingredients Needed
Crafting this zesty spinach and walnut pesto requires a handful of fresh, simple ingredients that come together to create an unforgettable sauce. You’ll find the exact measurements in the detailed recipe card at the very bottom of the page, but here’s a breakdown of what you’ll need:
- Fresh Spinach: The star of our healthier pesto! Ensure you use fresh, vibrant spinach leaves. Baby spinach works wonderfully for its tender texture and mild flavor, but any fresh spinach will do.
- Fresh Basil: Don’t skimp on the basil! It provides that signature aromatic and sweet peppery note that defines pesto. Use fresh leaves for the best flavor.
- Garlic: A few cloves of fresh garlic add a pungent kick and essential depth of flavor. Adjust the amount to your preference for a milder or more assertive garlic taste.
- Walnuts: Our economical and delicious alternative to pine nuts. Make sure they are unsalted and, crucially, toasted. Toasting unlocks their full nutty aroma and enhances their flavor significantly.
- Parmesan Cheese: Grated Parmesan cheese provides a salty, umami-rich, and sharp flavor that perfectly balances the greens and nuts. Opt for a block of fresh Parmesan and grate it yourself for superior taste and texture.
- Salt: Essential for seasoning and bringing out all the flavors. Start with a small amount, as Parmesan is already salty, and adjust to taste at the end.
- Black Pepper: Freshly ground black pepper adds a subtle spice and aromatic complexity. It makes a noticeable difference compared to pre-ground pepper.
- Good Quality Olive Oil: The binding agent that creates the smooth emulsion of pesto. A good extra virgin olive oil is key here, as its flavor will be prominent in the final product. You’ll add this slowly to achieve your desired consistency.
How to Make Spinach Pesto
Get ready to create this incredible 10-minute sauce in just a few simple steps. The beauty of this recipe lies in its simplicity and speed, making it an ideal choice for busy cooks who don’t want to compromise on flavor.
- Prepare Your Ingredients: Before you start, ensure your walnuts are toasted and all other ingredients are measured and ready. Peeling the garlic cloves in advance will save you time.
- Add the Dry Ingredients: Carefully place the fresh spinach, fragrant basil leaves, peeled garlic cloves, toasted walnuts, grated Parmesan cheese, a pinch of salt, and a dash of freshly ground black pepper into the bowl of your food processor. Make sure not to overfill the processor to allow for even blending.
- Process to Perfection: Secure the lid on your food processor and begin to pulse the ingredients. Continue to process, scraping down the sides as needed, until all the ingredients are finely chopped and form a coarse, vibrant green paste. The mixture should still have some texture, but no large chunks should remain. Be careful not to over-process at this stage, as too much blending can warm the ingredients and alter the pesto’s fresh flavor and texture.
- Emulsify with Olive Oil: With the food processor running on a low setting, slowly and steadily drizzle in the olive oil through the feed tube. The key here is to add the oil gradually, allowing it to emulsify with the solid ingredients, creating a creamy and cohesive sauce. Continue adding the oil until the pesto reaches your desired consistency – whether you prefer it thicker for spreading or thinner for tossing with pasta.
- Taste and Adjust: Once you’ve reached the desired consistency, taste the pesto. This is your chance to adjust the seasoning. You might want to add a little more salt, a dash of extra pepper, or even a squeeze of fresh lemon juice for a brighter flavor.
- Store and Serve: Transfer your freshly made spinach pesto into an airtight container. It’s now ready to be enjoyed immediately with your favorite dishes, or stored for later use.
Tips and Tricks
To ensure your spinach walnut pesto turns out perfectly every single time, here are some invaluable tips and tricks:
- Achieve the Perfect Toast on Your Walnuts: Toasting the walnuts is a critical step that brings out their rich, nutty flavor, which is essential to this recipe. If you happen to find pre-toasted walnuts at the store, feel free to use them. Otherwise, the best way to toast walnuts at home is to spread them in a single layer on a baking sheet and bake them in an oven preheated to 350°F (175°C) for about 8-10 minutes. It’s crucial to keep a close eye on them, checking every couple of minutes, as nuts can burn quickly. They should become fragrant and lightly golden, but never smell burnt. A slightly burnt taste can ruin the whole batch of pesto.
- Always Use Fresh Cheese: The difference between pre-shredded Parmesan cheese and Parmesan that you grate yourself from a block is significant, both in terms of flavor and texture. Pre-shredded varieties often contain anti-caking agents that can affect the texture of your pesto. For the absolute best spinach pesto, invest in a block of high-quality Parmesan or Parmigiano-Reggiano and grate it fresh just before adding it to your food processor. The depth of flavor it adds is unparalleled.
- Avoid Over-Processing: When you’re initially chopping the dry ingredients in the food processor, it’s important to blend just until they are finely chopped and combined. Stop the processor as soon as this consistency is achieved. If you continue to run the food processor for too long at this stage, the ingredients can start to break down excessively, and the friction can even generate heat, which can dull the fresh flavors and result in a pasty, less vibrant pesto. Only resume processing when you’re slowly drizzling in the olive oil to emulsify.
- Adjust Seasoning at the End: Because Parmesan cheese is naturally quite salty, this recipe starts with only a modest amount of added salt. Once your pesto is fully blended and has reached your desired consistency, taste it. This is the ideal moment to determine if it needs any additional salt, pepper, or perhaps a touch of acidity from lemon juice to brighten the flavors. Adjusting the seasoning at the end ensures a perfectly balanced taste.
- Consider Blanching Spinach (Optional): For an extra vibrant green pesto that retains its color longer, you can briefly blanch the spinach in boiling water for about 30 seconds, then immediately plunge it into an ice bath to stop the cooking. Squeeze out as much excess water as possible before adding it to the food processor. This step is optional but can yield a more intensely green pesto.
- Equipment Matters: A good quality food processor is key for this recipe. If you only have a blender, you might need to add a bit more olive oil to get it moving, and you’ll need to stop frequently to scrape down the sides.
How to Serve It
The versatility of this spinach pesto knows no bounds! I find myself adding this delightful sauce to almost everything. It truly shines as a pasta sauce, coating your favorite noodles with its rich, herbaceous flavor. It’s also an incredible base for pizza, offering a fresh alternative to traditional tomato sauce, or a fantastic condiment on sandwiches, paninis, and wraps. Don’t forget to use it as a flavorful dip for fresh vegetables or crusty bread.
Here are some of my all-time favorite recipes that traditionally call for pesto. Try substituting this homemade spinach pesto for the store-bought variety in these dishes, and watch as your meals are taken to an entirely new level of deliciousness:
- Chicken Pesto Wraps: Elevate your lunch game with these flavorful wraps.
- Pesto Cavatappi: A simple yet satisfying pasta dish that comes together quickly.
- Creamy Pesto Tortellini: Indulge in a rich and comforting pasta experience.
- Chicken Pesto Pasta: A complete and wholesome meal perfect for any night.
- Pesto Chicken Burgers: Infuse your burgers with an amazing Mediterranean twist.
- As a Marinade: Use it to marinate chicken, fish, or vegetables before grilling or roasting.
- On Eggs: Swirl a spoonful into scrambled eggs or spread on toast with fried eggs.
- With Roasted Vegetables: Toss it with roasted broccoli, zucchini, or potatoes for an extra layer of flavor.
- In Salad Dressings: Whisk it into your favorite vinaigrette for a creamy, herbaceous dressing.
How to Store Leftover Spinach Pesto
Proper storage is key to maintaining the freshness and vibrant flavor of your homemade spinach pesto. When stored correctly in an airtight container, this pesto will keep beautifully in the refrigerator for up to a week. To extend its freshness even further and prevent oxidation (which can cause the pesto to darken), you can pour a thin layer of olive oil over the surface of the pesto before sealing the container. This creates a barrier against air. It’s perfectly normal for the oil to separate slightly from the other ingredients over time; simply give it a good stir with a spoon before you use it to re-emulsify everything and restore its creamy texture.
Can You Freeze This Recipe?
Absolutely! This spinach pesto freezes exceptionally well, making it perfect for meal prepping or ensuring you always have a batch on hand. To freeze, transfer the pesto into an airtight container or, for smaller portions, into ice cube trays. Once frozen solid, you can transfer the pesto cubes to a freezer-safe bag. It will last in the freezer for up to 3 months. When you’re ready to use it, simply thaw your desired amount overnight in the fridge. For quick use, a frozen cube can often be added directly to hot pasta or soups without needing to fully thaw.
More Easy and Healthy Sauces
I am a firm believer that a great sauce can transform a good meal into an unforgettable one. It’s the secret ingredient that adds depth, flavor, and excitement. If you loved making this spinach pesto, you’ll surely enjoy exploring more of my favorite easy and healthy sauces. Each one is designed to elevate your dishes with minimal effort and maximum taste:
- Homemade Enchilada Sauce: Rich and savory, perfect for your next Mexican feast.
- Hot Fudge Sauce: A decadent treat for desserts.
- Roasted Garlic Cream Sauce: Creamy, aromatic, and incredibly versatile for pasta or chicken.
- Easy Raspberry Sauce: A bright and fruity addition to pancakes, ice cream, or cheesecakes.
- Tzatziki Sauce: Refreshing and tangy, ideal for grilled meats or as a dip.
- Spicy Cajun Dipping Sauce: Add a kick to your appetizers and fried foods.
- Copycat Red Lobster Tartar Sauce: The perfect accompaniment for any seafood dish.
Spinach Pesto
Ingredients
- 3 cups fresh spinach
- 1 cup fresh basil
- 3 cloves garlic, peeled
- 1/4 cup walnuts, toasted
- 1/2 cup parmesan cheese
- salt and pepper to taste
- 2/3 cup olive oil, approximately
Instructions
- In a food processor combine the spinach, basil, garlic, walnuts, cheese, salt, and pepper.
- Process until finely chopped.
- With the food processor running, slowly add the olive oil. Add enough oil to get to the desired consistency.
- Store in an airtight container and serve on your favorite pasta, sandwiches, and pizzas.
Notes
- Store leftovers in an airtight container in the fridge for 1 week, or in the freezer for 3 months.
- When you store spinach pesto, the oil might separate. Just stir it until everything is well mixed, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
.