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This small batch spinach pesto is a fresh, vibrant sauce made with spinach, garlic, Parmesan, and lemon. It blends together in minutes and is perfect for pasta, sandwiches, vegetables, or chicken.
Featured Comment
“Ridiculously easy and very tasty!”
– Marie
Why You’ll Love This Recipe
- Fresh Flavor: Made with spinach, garlic, lemon, and Parmesan for a bright, vibrant pesto.
- Quick to Make: This homemade pesto comes together in just minutes.
- Versatile: Perfect for pasta, sandwiches, vegetables, chicken, or as a simple dressing.
- Perfectly Portioned: Makes the right amount for one or two servings.
- Easy to Scale: Double the ingredients to make a larger batch.
- Simple Ingredients: Uses pantry staples and fresh spinach, making it an easy pesto recipe for any day.
I reach for this spinach pesto often because it brings so much fresh flavor with so little prep. The bright lemon, smooth olive oil, and nutty Parmesan blend with the spinach to create a sauce that tastes vibrant and homemade every time.
I use it on a single serving of buttered noodles, spread it on a slice of homemade French bread, and spoon it over roast chicken, baked shrimp, and roasted Brussels sprouts. It is a simple recipe that feels special, and I love that it makes just enough for one or two.
Ingredients
If you have any ingredients leftover from this small batch spinach pesto recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Creates a smooth, classic pesto texture. You can use avocado oil for a lighter flavor.
- Parmesan Cheese: Adds salty, tangy richness to this homemade spinach pesto. Nutritional yeast works well for a dairy free version.
- Pine Nuts: Provide a rich, buttery base that helps thicken the pesto sauce. Walnuts are an easy, budget friendly substitute. Extra pine nuts can be used in a spinach orzo salad or small sausage dressing.
- Lemon Juice: Brings bright, fresh flavor to the pesto and helps balance the spinach. Lime juice can be used if that is what you have on hand.
- Garlic: Adds bold flavor. Use less if you prefer a milder pesto.
- Salt: Enhances the overall flavor. Adjust to taste.
- Spinach: Fresh spinach gives this easy spinach pesto its vibrant color and nutrient packed base. You can mix in kale or arugula for variety. If you have extra spinach, try using it in zuppa toscana for one, a single serve crustless spinach quiche, or a green smoothie.
Toasting Nuts For Extra Flavor
Toasting the pine nuts enhances their rich, nutty flavor and gives the spinach pesto deeper taste. Heat a small skillet over medium low heat, warm a little olive oil, and add the pine nuts. Stir often until golden, then transfer them to a plate so they do not overcook. This quick step adds great flavor to homemade pesto.
Recipe Variations
Try one of these easy pesto variations to adjust the flavor to your taste.
- Vegan Pesto: Replace the Parmesan with nutritional yeast for a dairy free option.
- Nut Free Pesto: Replace the pine nuts with sunflower seeds or leave them out entirely for a smooth, nut free pesto.
- Low Sodium Pesto: Reduce the salt and use unsalted nuts. The Parmesan provides plenty of natural seasoning.
- Creamy Pesto: Blend in a spoonful of Greek yogurt or ricotta for a richer sauce.
- Meal Prep Pesto: Add a little extra olive oil so the pesto stores well and stays smooth for the week.
- Kale Pesto: Swap half of the spinach with kale for a heartier, nutrient rich pesto.
- Arugula Pesto: Use arugula with spinach for a peppery flavor often found in restaurant pesto sauces.
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.
- Add Ingredients: Place all ingredients in a food processor or blender.
- Blend: Process until smooth, scraping the sides as needed.
- Adjust Consistency: Add a teaspoon of olive oil or water if the pesto is too thick.
- Season: Taste and add more salt if needed.
- Serve or Store: Use right away or refrigerate for later.
This pesto makes about 1/2 cup.
Expert Tips
- Use Fresh Spinach: Fresh leaves work best for spinach pesto. Frozen spinach adds moisture and can water down the sauce.
- Toast the Nuts: Lightly toasting pine nuts or walnuts brings out deeper, richer flavor.
- Adjust the Texture: Blend briefly for a thicker, rustic pesto or longer for a smooth sauce.
- Store Properly: Refrigerate in an airtight container and add a thin layer of olive oil on top to help maintain freshness.
Frequently Asked Questions
Yes. Spinach pesto is milder and works anywhere you would use classic basil pesto.
Use fresh spinach, add lemon juice, and avoid overheating the sauce to maintain a bright color.
Spinach pesto lasts about 4 days when stored in an airtight container.
Keep it in a small airtight container and add a thin layer of olive oil on top to help maintain freshness.
Yes. Freeze it in small containers or ice cube trays for easy single servings. When you are ready to use it, thaw in the refrigerator or let it sit at room temperature for 15 to 20 minutes.
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
- Place all ingredients in a food processor or blender.
- Process until smooth, scraping the sides as needed.
- Add a teaspoon of olive oil or water if the pesto is too thick.
- Taste and add more salt if needed.
- Use right away or refrigerate for later.Yields about ½ cup
Notes
- Use Fresh Spinach: Fresh leaves work best for spinach pesto. Frozen spinach adds moisture and can water down the sauce.
- Toast the Nuts: Lightly toasting pine nuts or walnuts brings out deeper, richer flavor.
- Adjust the Texture: Blend briefly for a thicker, rustic pesto or longer for a smooth sauce.
- Store Properly: Refrigerate in an airtight container and add a thin layer of olive oil on top to help maintain freshness.
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.