Easy Spinach Pesto

This Spinach Pesto recipe is sure to be a new fan favourite. However, sometimes my basil supply can be lacking because my Spring Herb Garden isn’t quite ready. Nevertheless, it’s not a bad thing because you can use fresh spinach in this Spinach Pesto Recipe as the tasty solution. Plus, what a great way to get extra greens, herbs, seeds, or nuts into your meal with a colourful sauce. It’s Ahhhmazing! Additionally, I love the versatility of this pesto recipe as well – if you don’t have basil, no problem! Don’t have pine nuts, no problem!

What Can you Use Instead of Pine Nuts in Pesto?

Pine nuts in pesto can easily be substituted by such other seeds or nuts as sunflower seeds, sesame seeds, walnuts, almonds, cashews, peanuts and even pistachios. I like to use unsalted nuts that are ideally roasted for an extra dimension of flavour. Substituting pine nuts has a cost-saving perk since pine nuts are one of the most expensive nuts. Plus, using the nuts or seeds we already have can save a trip to the grocery store. Always a win in my books too.

Sunflower seeds make the perfect addition for this Spinach Pesto!

What Can I use Instead of Basil in Pesto?

A great substitute for basil in pesto is to use spinach, kale, arugula or other fresh herbs such as Italian parsley, mint or scallions. Don’t be afraid to use a combination of greens too! For my Spinach Pesto Recipe, I used spinach and a little basil since it was available!

Getting Spinach Pesto ingredients ready to be blended!

What Ways Can you Use Spinach Pesto?

Your homemade pesto classically goes well on pasta (like gnocchi, fettuccini), but it’s also lovely over any grilled steak, shrimp or fish, chicken, risotto, mashed potatoes or spooned over roasted cauliflower. I also enjoy pesto on cold pesto pasta salads with crumbled feta.

Can you Freeze Homemade Spinach Pesto?

Yes, you can freeze homemade pesto in ice cube trays and store in a plastic bag in the freezer for up to six months. You can also store pesto in jars for up to 9 to 12 months. If you have your pesto in the fridge, it is usually good for about four to five days.

• Prep time: 10 minutes
• Serves: 4

Ingredients:

• 3 cups of fresh spinach, packed
• ¼ cup olive oil
• ¼ cup sunflower seeds, unsalted
• 1 tbsp parmesan cheese
• 3-4 cloves garlic
• 6 sprigs of Basil
• ½ lemon, squeezed (could add more later if desired)
• Pinch Kosher salt and Fresh Ground Pepper to taste

Optional:I added 2 tbsp water (to thin pesto slightly) or Add cooking water from pasta to thin the sauce.

Easy Spinach Pesto Recipe Directions:

1. Firstly, remove any long stems from spinach leaves. Then pack leaves into a measuring cup. Pack leaves in the measuring cup and transfer to your blender or food processor.
2. Secondly, add olive oil, sunflower seeds, parmesan cheese, garlic, lemon juice to food processor. Add a pinch of salt.
3. Pulse until smooth. Add water if desired to smooth/thin consistency.
4. Taste and add Kosher salt or extra lemon juice to your preference.
5. Finally, use as a pasta, protein or veggie topping!

So what about you? Have you ever tried making your own pesto? Additionally, what is your favourite way to use up fresh herbs? Let me know in the comments!

Easy Spinach Pesto

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

This Spinach Pesto with sunflower seeds is flavouful and versatile to use on pasta, veggies or protein.

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Ingredients

• 3 cups of fresh spinach, packed
• ¼ cup olive oil
• ¼ cup sunflower seeds, unsalted
• 1 tbsp parmesan cheese
• 3-4 cloves garlic
• ½ lemon, squeezed (could add more later if desired)
• Pinch Kosher salt and Fresh Ground Pepper to taste
• Optional: I added 2 tbsp water (to thin pesto slightly) or Add cooking water from pasta to thin the sauce.

Instructions

1. Firstly, remove any long stems from spinach leaves and place into a measuring cup. Pack leaves in the measuring cup and transfer to your blender or food processor.
2. Secondly, add olive oil, sunflower seeds, parmesan cheese, garlic, lemon juice to food processor. Add a pinch of salt.
3. Pulse until smooth. Add water if desired to smooth/thin consistency.
4. Taste and add Kosher salt or extra lemon juice to your preference.
5. Use as a pasta, protein or veggie topping!