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Spinach Pesto

Experiment with different varieties of nuts like walnut, pistachio, etc and even seeds like sunflower seeds are a great substitute.

Spinach Pesto

From Lauren Hendrickson, YumSugar

Spinach Pesto


  1. 2 1/2 cups lightly packed baby spinach leaves
    1/3 cup pine nuts, toasted
    3 tablespoons fresh lemon juice
    2 teaspoons grated lemon peel
    1/4 cup olive oil
    Salt and freshly ground black pepper
    1/4 cup freshly grated Parmesan


  1. In a food processor, combine the spinach, pine nuts, lemon juice, and lemon peel. Lightly pulse until well mixed.
  2. With the machine running on low, slowly add the olive oil until the mixture is creamy.
  3. Gently stir the Parmesan into the mixture, and season with salt and pepper. Mix well.

Makes about 2 cups.

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