Total Time
Prep 10 mins
Cook 0 mins

My dh doesnt care for basil so I searched for an alternative and found this one!

Ingredients Nutrition


  1. Place all ingredients into food processor and process to a fine paste.
  2. Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
  3. Keeps for weeks in the refrigerator.


Most Helpful

Very good sauce for pasta and pizzas. I found I needed a good amount more salt and pepper than the recipe calls for. Also, because spinach doesn't have a hint of sweetness the way basil can, I added a drop or two (literally) of Vanilla. That just about did it.

Shylocke June 07, 2010

I left out the parsley because I don't care for it (and initially made this because basil isn't my favorite, but spinach is). I also left out the nuts because DD doesn't care for them. I felt it needed more salt & pepper, but otherwise it turned out beautifully to accompany the Pesto Chicken on this site. I browned chicken thighs on the stovetop, covered each piece with pesto, poured in a little white wine & chicken stock, topped with purchased fresh 3 cheese ravioli & mozzarella cheese. Placed in a 350 degree oven (in the same cast iron skillet, covered with foil) & baked for about an hour. It was an almost effortless one dish meal that everyone loved. Thanks for sharing, I can now say I like pesto (spinach, that is).

Larawithoutau March 18, 2015

amazing. This is just the recipe I have been looking for. It's such an easy meal. I used it on cheese stuffed tortellinis for dinner and then I put it on a tortilla with turkey and some wrap fixings and it's awesome for lunch. I used pistachio nuts which I think gives it a great flavor and are much cheaper.

krisdecam October 09, 2007

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