Small Batch Spinach Pesto

a small batch of spinach pesto in a jar.

4.84 from 6 votes

Fresh spinach pesto made with garlic, Parmesan, lemon, and olive oil. This small batch pesto blends in minutes and is perfect for pasta, sandwiches, chicken, and vegetables.

Prep Time10

Total Time10

Course: Appetizer, Main Dish

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: dip, pesto, sauce, spinach, spinach pesto

Servings: tablespoons

Author: Joanie Zisk

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

US - Metric

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.

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.

Nutrition

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