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This small batch spinach pesto is fresh, vibrant, and packed with flavor. It’s a great alternative to basil pesto, made with simple ingredients you may already have on hand. In just minutes, you’ll have a smooth, delicious sauce that’s perfect for pasta, sandwiches, or dipping.
Try this pesto in new ways! Use it instead of tomato sauce on pizza, as a dip with French bread, or drizzled over chicken salad. Spread it on an egg wrap, toss it with roasted Brussels sprouts or mix it into pasta for a classic dish.
Why You’ll Love This Recipe
- Delicious & Fresh: Full of bold, vibrant flavor.
- Ready in Minutes: Simple, fresh, and fast.
- Use It Anywhere: Great on pasta, sandwiches, or as a dressing.
- Made for One or Two: The perfect amount.
- Easy to Make More: Just double the ingredients if needed.
Pesto is a classic Italian sauce from Genoa, traditionally made with fresh basil, garlic, pine nuts, Parmesan, and olive oil. While basil pesto is delicious, I don’t always have fresh basil on hand—but I almost always have spinach. Spinach pesto is a great alternative, using spinach as the main green or combined with basil for a slightly different take on the original. It’s just as flavorful, easy to make, and works in all the same ways.
Ingredients
If you have any ingredients leftover from this small batch pesto recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Gives the pesto a smooth texture. Avocado oil can be used for a lighter flavor.
- Parmesan Cheese: Adds a salty, tangy depth. For a vegan option, use nutritional yeast.
- Pine Nuts: Provide a rich, buttery texture. Swap with walnuts if preferred.
- Lemon Juice: Adds brightness. Lime juice can be used as an alternative.
- Garlic: Brings bold flavor. Use less for a milder taste.
- Salt: Enhances the overall flavor. Adjust to taste.
- Spinach: A fresh, nutrient-packed alternative to basil. Mix with kale or arugula for variety. If you have extra spinach, use it in Zuppa Toscana, a Crustless Spinach Quiche, or a Green Smoothie.
Recipe Variations
This recipe is easy to customize. Here are a few ways:
- Vegan Pesto: Use nutritional yeast instead of Parmesan.
- Bright & Fresh: Add orange zest for a hint of citrus.
- Spicy Pesto: Mix in jalapeños or red pepper flakes for heat.
- Herb Blend: Combine spinach with basil or cilantro for extra depth.
How To Make Spinach Pesto
These photos and instructions help you visualize how to make a small batch of homemade pesto. See the recipe box below for ingredient amounts and full recipe instructions.
- Blend the Ingredients: Add everything to a food processor or blender.
- Puree Until Smooth: Blend until well combined, stopping to scrape down the sides as needed
- Adjust Consistency: If it’s too thick, add a teaspoon of olive oil or water to thin it out.
- Season to Taste: Add more salt if needed.
- Store or Serve: Use right away or store for later.
This pesto recipe will yield 1/2 cup.
Toasting Nuts for Better Flavor
Toasting pine nuts brings out their rich, nutty taste, making the pesto even more flavorful. While optional, I highly recommend it. Just be sure to watch them closely—they can go from golden to burnt fast.
To toast a small amount:
- Heat a small skillet over medium-low heat.
- Add a tablespoon of olive oil and let it warm for about 30 seconds.
- Add the pine nuts and stir frequently until they turn golden brown.
- Immediately transfer them to a plate to prevent overcooking.
This quick step adds extra depth to your pesto!
Expert Tips
- Use Fresh Spinach: Frozen spinach adds excess moisture and can dilute the pesto.
- Toast the Nuts: Lightly toasting brings out a richer, nuttier taste.
- Store Properly: Keep in an airtight container with a thin layer of olive oil on top to maintain freshness.
- Adjust Texture: Blend less for a chunkier consistency or longer for a smoother pesto.
Frequently Asked Questions
Yes! Swap the pine nuts for sunflower seeds or simply leave them out.
Store it in an airtight container in the fridge for up to 5 days.
Yes! Freeze in small portions, like an ice cube tray, for up to 3 months.
Yes, just double the ingredients.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small batch pesto or any recipe from One Dish Kitchen, I’d love to hear what you think! Rate the recipe and share your experience in the comments below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
RELATED: Single Serving Comfort Food Recipes
Small Batch Spinach Pesto
Equipment
- mini food processor or blender
Ingredients
- 2 cups fresh spinach leaves
- ¼ cup toasted pine nuts or walnuts
- 1 clove garlic
- 4 tablespoons olive oil
- ½ tablespoon lemon juice
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon kosher salt
Instructions
- Add everything to a food processor or blender.
- Blend until well combined, stopping to scrape down the sides as needed.
- If it's too thick, add a teaspoon of olive oil or water to thin it out.
- Taste and add more salt if needed.
- Use right away or store for later.Yields about ½ cup
Notes
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- Use Fresh Spinach: Frozen spinach adds excess moisture and can dilute the pesto.
-
- Toast the Pine Nuts: Lightly toasting brings out a richer, nuttier taste.
-
- Store Properly: Keep in an airtight container with a thin layer of olive oil on top to maintain freshness.
- Adjust Texture: Blend less for a chunkier consistency or longer for a smoother pesto.
- Heat a small skillet over medium-low heat.
- Add a tablespoon of olive oil and let it warm for about 30 seconds.
- Add the pine nuts and stir frequently until they turn golden brown.
- Immediately transfer them to a plate to prevent overcooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WOW! Talk about simple and flavor. Thank you. I’ve never made pesto before but I was picking some okra and basil in my garden to add to my shrimp creole so I just continued picking greens. I don’t have spinach but I made it with a blend of arugula, radish greens, basil and parsley. It was so simple to do in the flavor was awesome following your recipe. Now I’m looking forward to making some pisto pasta.
Thank you so much! I love how you used fresh ingredients straight from your garden—that sounds amazing! The mix of arugula, radish greens, basil, and parsley must have added such a wonderful depth of flavor. I’m so glad the recipe was easy to follow and turned out great for you. Enjoy that pesto pasta!
Ridiculously easy and very tasty! I threw the whole bunch of spinach in rather than waste it and just upped the other ingredients accordingly. Can’t wait for shrimp over pesto pasta!
I used parsley as I didnt have spiniach and not really a fan of basil too much, I also added a full tin, including liquid of chick peas. I didnt add extra salt as the chick peas and parm had enough for my liking. I also added sesame seeds which I toasted along with the pine nuts, reading this back I see that I used this recipe as a guide. The liquid from the chick peas make this dip nice and fluffy! I dont think that I would try this for pasta, but most def for a dip for veg!!
Do you always have to use nuts? I have IBS and can’t eat nuts.
You can leave out the nuts, Sheri.
Thank you!
I used up the last bit of my fresh basil and topped off with baby spinach to get the 2 cups. Oh my word, DIVINE! Thank you!
I’m so glad you enjoyed the pesto. Thank you for taking the time to let me know.
I have always bought pre-made pesto. Nice to have a fresh alternative.