This Easy Spinach Pesto is gonna be your new go-to sauce for everything. Sometimes you need a good, simple pesto recipe. I love this one because it’s a little different (I use spinach instead of the traditional basil), but the recipe is so flexible you can get creative!
You can also make this Easy Spinach Pesto ahead of time, pop it in the fridge, or freeze it for longer use!
- 3 cups Spinach (can also use basil, arugula, or any greens! Be inventive.)
- 1 Clove of Garlic
- 1/3 cup pine nuts
- 2 tbsps Grated Parmesan Cheese
- 1/2 tsp Salt
- pinch of pepper
- 1/2 cup olive oil
- 1/2 lemon
- In a bowl of a food processor or blender add spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt, and pepper to taste.
Pesto can be made ahead of time and kept in the fridge for 7-10 days or frozen for 3 months.