Go Back
+ servings

Fresh Spinach Pesto

Print Recipe
An easy, fresh and flavorful spinach pesto.
Course Homemade Ingredients & Condiments
Cuisine American, Italian
Keyword fresh spinach, garlic, pesto
Prep Time 15 mins
Total Time 15 mins
Servings 1 cup
Calories 1082
Author Laurie McNamara


  • 1/2 large bunch spinach leaves or 2 cups, coarsely chopped
  • 3 cloves garlic peeled
  • 1/2 cup pine nuts
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil or more as needed


  • Place the pine nuts into a small, dry 8-inch skillet and heat over medium. Gently toss the nuts occasionally until they are fragrant and lightly golden. About 5 to 6 minutes. Transfer the toasted nuts to a plate to cool.
  • Meanwhile, remove the stems from the spinach and coarsely chop. Wash and pat dry with paper towels. (I use my salad spinner for this, works like a champ!) Measure 2 cups and place into the bowl of your food processor.
  • Next add in the garlic, cooled pine nuts, cheese, salt and pepper. Secure the lid and pulse until coarsely chopped. Add in the olive oil and pulse until smooth. For a loose pesto add more olive oil.
  • Store in a glass jar, cover with a thin layer of olive oil before securing a tight-fitting lid and storing in the refrigerator for 2 to 3 months. Add another layer of olive oil after each use.


Serving: 1recipe | Calories: 1082kcal | Carbohydrates: 19g | Protein: 23g | Fat: 108g | Saturated Fat: 15g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 54g | Cholesterol: 26mg | Sodium: 1601mg | Potassium: 1417mg | Fiber: 7g | Sugar: 3g | Vitamin A: 16068IU | Vitamin C: 51mg | Calcium: 465mg | Iron: 9mg