Speedy Spinach Pesto

"My dh doesnt care for basil so I searched for an alternative and found this one!"
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
Ready In:
2 cups




  • Place all ingredients into food processor and process to a fine paste.
  • 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.
  • Keeps for weeks in the refrigerator.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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).
  3. 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.
  4. Sorry to keep picking on you but your recipes are soooo good. I don't have an herb garden and to buy those little plastic packaged herbs at the market is so expensive when you need two cups. Spinach is the favored veggie in our house so I thought, "why not?" This was really terrific served tossed with some linguine and grilled shrimp.
  5. Too much garlic! Way too spicy ??


  1. Beautiful pesto!! My flatmate thought the taste lf the garlic was quite strong but I think it was delicious. It mixes well with the pasta...even the whole grain one. I didn't have enough chestnuts so i used half of the required amount and cashew nuts for the other half. Finally, instead of using fresh parsley, i used some frozen one i already had.<br/>I was very very pleased. Thank you!!!
  2. MMMMmmm I'm addicted! Reduced the garlic slightly (it had a bit of a bite with the recommended amount, if you like that) used fresh basil instead of parsley, and toasted the pine nuts before adding. Just adjust seasonings to taste. I can't wait to try this as many ways as I can. I love the color too.


Proud Zaar original member! Very disappointed with the new site.
View Full Profile

Find More Recipes