Fresh Spinach Pesto You’ll Want to Put on Everything

If you’ve got a bunch of spinach slowly wilting in your fridge and no idea what to do with it, let me introduce you to your new go-to sauce: Spinach Pesto. It’s bold, fresh, garlicky, and endlessly versatile. 

Whether you’re tossing it with warm tortellini, spreading it on a sandwich, or spooning it over roasted veggies, this spinach pesto recipe is about to become a kitchen staple.

Whether you’re stirring it into a weeknight pasta or spreading it on a sandwich, this pesto adds a burst of fresh, herby flavor that instantly makes anything feel gourmet.

Why Spinach Pesto?

Traditional pesto uses basil as the star ingredient, but spinach offers a milder, more earthy flavor, and it’s often more affordable and easier to find year-round. Plus, it packs in extra nutrients like iron, folate, and vitamins A and C.

The best part? This version comes together in under 10 minutes and can be stored in the fridge or freezer for quick meals later on.

Spinach Pesto Recipe

Ingredients

• 2 cups fresh spinach leaves (packed)
  
• 1/2 cup fresh basil (optional)
  
• 1/2 cup grated Parmesan cheese
  
• 1/3 cup pine nuts
  
• 1-2 garlic cloves
  
• Juice of 1/2 lemon
  
• 1/2 tsp salt
  
• 1/4 tsp black pepper
  
• 1/2 cup extra virgin olive oil or lemon olive oil
  
• Optional: 1–2 tbsp water to thin

Instructions

1. Add spinach, basil (if using), garlic, nuts, lemon, salt, and pepper to a food processor. Pulse until finely chopped.
   
2. Add Parmesan and pulse again.
   
3. With the processor running, drizzle in olive oil until the pesto is smooth and creamy.
   
4. Adjust to taste and thin with water if needed.
   
5. Store in the fridge for up to 5 days, or freeze in small portions for future use!

6 Ways to Use Spinach Pesto

This pesto is way too good to limit to one dish. Here are some of my favorite ways to use it:

1. Tossed with Cheese Tortellini

A quick dinner lifesaver: boil a pack of tortellini, drain, then toss with spinach pesto and a splash of pasta water. Top with extra cheese and black pepper.

2. Pesto & Veggie Sheet Pan Gnocchi

Roast store-bought gnocchi with cherry tomatoes, zucchini, and red onions until golden. Toss everything with a few big spoonfuls of pesto right before serving.

3. Spread on a Sandwich

Use it instead of mayo! It’s amazing on a turkey sandwich, grilled veggie panini, or a breakfast sandwich with eggs and avocado.

4. Dolloped on Pizza

Skip the red sauce and spread pesto on your next pizza crust—or drizzle it over a cooked pizza just before serving.

5. Swirled into Soup

Brighten up a bowl of tomato soup or creamy white bean soup with a swirl of pesto before serving.

6. With Roasted Veggies or Grains

Drizzle over warm quinoa bowls or roasted sweet potatoes for an easy lunch or dinner upgrade.

Want to skip the cooking tonight? Here’s a quick and easy recipe for you that comes together in under 15 minutes >

An Easy Kitchen Staple 

This spinach pesto is one of those things I love having in the fridge. It helps bring a meal together and add a depth of flavor that’s ideal for just about anything. It’s quick to make and ultra flexible for busy days, lazy dinners, or impromptu snack boards.

Tag me if you make it — I’d love to see how you use it in your own kitchen.