Spinach Pesto Recipe – Pine Nut & Parmesan Garlic Delight

Last Updated on 2 months by Neha Deshmukh

Spinach Pesto Recipe – Pine Nut & Parmesan Garlic Delight

Hey everyone! I’m so excited to share this vibrant spinach pesto recipe with you. Honestly, pesto was never really my thing until I started making it at home. Store-bought just doesn’t compare – it’s missing that fresh, bright flavor! This version, packed with spinach, is a little healthier than traditional basil pesto, but just as delicious. It’s seriously quick to whip up, and it’s a game-changer for pasta, sandwiches, or even just dipping with some warm naan.

Why You’ll Love This Recipe

This spinach pesto is a winner for so many reasons. It’s incredibly easy – we’re talking 10 minutes of prep time! It’s bursting with flavor, thanks to the garlic, parmesan, and a little zing from the lemon juice. Plus, it’s a fantastic way to sneak in some extra greens. Trust me, even spinach skeptics will love this.

Ingredients

Here’s what you’ll need to make this amazing spinach pesto:

• 3 ounce baby spinach leaves (about 85 grams)
• 2 garlic cloves
• 0.33 cup pine nuts (about 50 grams)
• 0.33 cup grated parmesan cheese (about 50 grams)
• 0.33 cup olive oil (about 80 ml)
• 1.5 teaspoon garlic salt
• 0.125 teaspoon white pepper
• 0.25 teaspoon ground black pepper
• 1 teaspoon lemon juice
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right stuff makes all the difference.

• Pine Nuts: These little guys are key for that classic pesto texture and flavor. They can be pricey, so don’t skimp on quality, but I sometimes find them at a better price in the baking aisle.
• Parmesan Cheese: Freshly grated parmesan is the way to go! Pre-grated cheese often has cellulose added, which can affect the texture. A good quality Parmigiano-Reggiano is amazing, but any good parmesan will work beautifully.
• Garlic Salt: I love using garlic salt here because it adds a lovely base flavor and helps season the pesto all in one go. Just remember to taste and adjust the regular salt at the end! If you only have garlic powder and salt, use about 1 teaspoon of garlic powder and ½ teaspoon of salt to start.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, give those baby spinach leaves a good wash and thoroughly dry them. Nobody wants watery pesto!
2. Now, into your food processor go the spinach, pine nuts, parmesan cheese, garlic cloves, garlic salt, white pepper, black pepper, and a squeeze of lemon juice. Add a tiny pinch of salt to start.
3. Pulse everything a few times until it’s roughly chopped and combined. Don’t overdo it at this stage – we want some texture.
4. With the food processor running, slowly drizzle in the olive oil. Watch as it transforms into a beautiful, smooth, and creamy pesto! This usually takes a minute or two.
5. Give it a taste! Does it need a little more salt? A touch more pepper? Now’s the time to adjust the seasoning to your liking.
6. Finally, transfer your gorgeous green pesto to an airtight container and pop it in the fridge until you’re ready to use it.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t be afraid to experiment with the amount of garlic! I sometimes add an extra clove if I’m feeling particularly garlicky.
• If your pesto is too thick, add a little more olive oil, one tablespoon at a time, until it reaches your desired consistency.
• For a smoother pesto, process for a longer time. But be careful not to over-process, or it can become bitter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the parmesan cheese for nutritional yeast. It won’t have exactly the same flavor, but it adds a lovely cheesy note.
• Nut-Free Adaptation: Pine nuts can be expensive and cause allergies. Sunflower seeds are a fantastic substitute! They have a slightly different flavor, but still create a delicious pesto.
• Spice Level: My friend loves adding a pinch of red chili flakes for a little kick. It’s amazing!
• Regional Variations: While this is a pretty classic pesto, you could lean into Indian flavors by adding a tiny bit of garam masala or a pinch of turmeric for a unique twist. I’ve even seen versions with a touch of ginger!

Serving Suggestions

Okay, the pesto is ready… now what? The possibilities are endless!

• Toss it with your favorite pasta – spaghetti, penne, fusilli, you name it.
• Spread it on sandwiches or wraps.
• Use it as a dip for veggies, naan, or pita bread.
• Dollop it on grilled chicken or fish.
• Swirl it into scrambled eggs or omelets.

Storage Instructions

This pesto will keep in the fridge for up to 5 days. To keep it fresh, drizzle a thin layer of olive oil over the top before sealing the container.

FAQs

Let’s answer some common questions:

• What is the best way to store spinach pesto? In an airtight container in the refrigerator, with a drizzle of olive oil on top.
• Can I freeze spinach pesto? Absolutely! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 3 months.
• What can I substitute for pine nuts in this recipe? Sunflower seeds, walnuts, or even almonds work well.
• What is the best type of parmesan cheese to use? Freshly grated Parmigiano-Reggiano is ideal, but any good quality parmesan will do.
• How can I adjust the garlic flavor in the pesto? Add more or less garlic cloves to suit your taste. You can also roast the garlic before adding it for a milder, sweeter flavor.

Enjoy! I really hope you love this spinach pesto as much as I do. Let me know in the comments how it turns out for you!