Spinach pesto

This recipe for spinach pesto is a delicious and healthy way to get your daily dose of vegetables. The pesto is made with fresh spinach, basil, Parmesan cheese, and walnuts, and it can be served on pasta or bread.


2 c baby spinach (rinsed)
2 clv garlic (peeled)
1⁄2 c walnuts (already shelled, toasted if you like it)
1⁄2 c cheese (better Parmesan cheese, coarsely shredded)
1⁄2 c olive oil (or a little more for a smoother consistency)
1 t salt (or to taste)


Put the nuts, cheese, spinach and garlic in the food processor or blender jar. Process until minced. Sprinkle the salt on top.

Add the oil slowly, with the machine on, until the pesto reaches the desired consistency. Check the seasoning, adding a little more salt if necessary.


Preparation time
8 servings


Fresh spinach leaves can be used, rinsed and chopped, without the stem. The result is not as good when using frozen spinach.

The walnuts must be freshly cracked, or just opened the package, because walnuts get rancid easily. Substitute walnuts with pine nuts or almonds. Any of these nuts can be toasted before being added to the pesto.

If it is to be served with pasta, the pesto can also be rinsed with a little of the water in which the pasta was cooked.

Spinach pesto is used in the same way as other types of pesto.