This spinach basil pesto recipe combines classic pesto ingredients with spinach for added volume and nutrients. Use this fresh homemade pesto on pasta, pizza, sandwiches—the options are endless!
Nothing screams summer as much as this Spinach Pesto Pasta! Fresh summer basil is blended with baby spinach and the classic pesto ingredients of pine nuts, olive oil, garlic, and cheese. Pesto typically calls for a large amount of basil that can be difficult to obtain. Spinach adds volume and bulk to the pesto, so you can use less basil without sacrificing the classic pesto flavor. You won't even taste it!
You can blend up homemade pesto in just 5 minutes. It is a delicious meal on pasta, pizza, sandwiches, salads, meat—the options are endless. Pesto is one of those things that is super rewarding to make at home, since it tastes so much better than store-bought pesto.
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Why You'll Love This Recipe
- A great way to up your fresh summer basil. Fresh herbs and fresh flavors are the best.
- A delicious condiment for pasta, pizza, sandwiches, meat, salad, etc.
- Make the pesto and freeze for later.
- Spinach adds bulk and volume to the pesto so you don't have to use so much basil, without impacting the classic pesto flavor.
- Made in 5 minutes.
- This recipe is gluten free and vegetarian.
Ingredient Notes
Here are all the ingredients you'll need to make this homemade spinach pesto:
- Pasta: I used Garofalo Fusilli Bucati in these photos. You can absolutely use gluten-free pasta if required.
- Pine nuts: These are a classic in pesto since they are creamy and neutral-flavored. You could also use walnuts of slivered almonds in a pinch.
- Garlic: A fresh clove is best. I love garlic, but I love the balanced flavor that just one clove brings.
- Extra virgin olive oil: Use one you like the flavor of.
- Fresh basil leaves: Pick medium sized leaves that are round, soft, and not brown. A fresh basil plant usually gives the best flavor over the grocery store packets.
- Fresh spinach leaves: Baby spinach is softest and will break down best. If there are any long stems, remove them. Use fresh spinach, not frozen spinach to avoid excess water.
- Parmigiano reggiano cheese: You could also use pecorino romano cheese if you have it, or better yet, a combination of them both.
- Pinch of salt: The cheese will add salt to the pesto, but you may need an extra pinch at the end.
Equipment
Pesto is traditionally made using a mortar and pestle. If you have one and want to take the time, you can grind the ingredients by hand. My appliance of choice for making this pesto is a mini food processor. The KitchenAid 3.5 Cup Food Chopper is the perfect size for this recipe. I've also made pesto using a regular blender like a Vitamix or my ZWILLING Enfinigy Power Blender.
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe.
(Prep) Cook the pasta in a large pot of boiling salted water according to package instructions. Be sure to save 1 cup of the salty pasta water before draining.
(1) While the pasta is cooking, make the pesto. In the base of a small food processor or blender, pulse together the pine nuts, garlic clove, and half of the olive oil until smooth.
(2) Add the 2 cups baby spinach leaves and pulse a few times until broken down.
(3) Then add the basil, cheese, and the rest of the olive oil. Pulse until combined into a relatively smooth sauce. Taste and add a pinch of salt, freshly ground black pepper, or fresh lemon juice if needed.
(4) Transfer the pesto into a small jar and top with olive oil to prevent oxidation. Close the jar and refrigerate until ready to use, for up to 5 days.
Drain the excess pasta water and add the pasta back to the pot. Add a few generous spoonfuls of pesto and some pasta water. Gently stir to emulsify the sauce and fully coat the noodles.
Garnish with some basil leaves, pine nuts, and extra grated parmesan cheese. Enjoy!
How to Use Spinach Basil Pesto
Fresh pesto is a delicious condiment that pairs well with so many ingredients. Here are some of my favorite ways to use this spinach basil pesto:
- Use it on pasta, per this recipe! I like to use a short pasta that soaks in the sauce, but any shape will work, even gluten-free pasta.
- Use pasta as the sauce on pizza, topped with parmigiano cheese. Or dollop some pesto on top of any cooked pizza.
- Spread it on a crusty bread for a delicious sandwich.
- Mix with mayonnaise for a pesto aioli situation.
- Use in salad dressing.
- Spread on cooked chicken or shrimp.
Storage
If you have leftover pesto, add to a small jar and cover the top with olive oil to prevent oxidation. Close and store in the fridge for up to 5 days.
For long term storage, freeze the pesto in an ice cube tray. Thaw when ready to use.
Expert Tips
Here are some of my tips and tricks for perfect pesto:
- Pick fresh, round, bright green basil leaves. Ideally, pick them straight from a basil plant for the best flavor.
- Pulse the pine nuts, garlic, and half of the olive oil together first. This ensures the nuts and garlic are broken down without over-processing the basil.
- Taste the pesto and add a pinch of salt if needed.
- Store the pesto in a small jar and top it with olive oil before closing the jar. This will prevent the pesto from turning brown due to oxidation.
- Freeze pesto in an ice cube tray for longer term storage and later use.
- Save the pasta water. When mixed with the pesto, it forms a luscious sauce that clings to the pasta.
Frequently Asked Questions
No! The spinach in this recipe helps to increase the volume of pesto without using excess expensive basil. It tastes fresh just like any basil pesto.
There are a few reasons your pesto could turn bitter:
1) You over-processed the basil. Just pulse until combined.
2) Your olive oil or pine nuts are rancid. Yes, these can both go bad, so check the expiry dates.
Yes! Freeze leftover pesto in ice cube trays. Transfer to a ziploc bag once frozen, and thaw before using.
Oxidation can cause pesto to turn brown or muted green. It is not bad, just oxidized. To prevent this, store the pesto in an airtight container with a layer of olive oil over the top. This will prevent oxygen from getting in.
This spinach pesto pasta is the ultimate summer dish! It's fresh, flavorful, and super easy to make at home. Pesto is very rewarding to make at home since it tastes so much better than from the store. Enjoy it on this pasta, or pizza, sandwiches, meat, veggies, etc!
More Lunch & Dinner Recipes
Have you made this spinach pesto pasta? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Spinach Pesto Pasta Recipe
Ingredients
- 4 cups pasta of choice use gluten-free if required
- 2 tablespoon pine nuts
- 1 clove garlic peeled
- ½ cup extra virgin olive oil
- 1 cup fresh basil leaves washed and dried
- 2 cups spinach leaves washed and dried
- ⅓ cup parmigiano reggiano cheese
- Pinch of salt to taste
Instructions
- Cook the pasta in boiling salted water according to package instructions. Be sure to save 1 cup of the salty pasta water before draining.
- While the pasta is cooking, make the pesto. In the base of a small food processor or blender, pulse together the pine nuts, garlic clove, and half of the olive oil until smooth.
- Add the spinach leaves and pulse a few times until broken down. Then add the basil, cheese, and the rest of the olive oil. Pulse until combined into a relatively smooth sauce. Taste and add a pinch of salt if needed.
- Transfer the pesto into a small jar and top with olive oil to prevent oxidation. Close the jar and refrigerate until ready to use, for up to 5 days.
- Drain the excess pasta water and add the pasta back to the pot. Add a few generous spoonfuls of pesto and some pasta water. Gently stir to emulsify the sauce and fully coat the noodles.
- Garnish with some basil leaves, pine nuts, and extra parmesan cheese. Enjoy!
Notes
- You can use pecorino romano cheese instead of the parmesan, or even a blend of the two.
- You may have some leftover pesto. Cover the top with olive oil and store in a closed jar in the fridge for up to 5 days.
- Freeze the pesto in an ice cube tray for future use. Thaw when ready to use.
- Use this homemade pesto on pasta, pizza, sandwiches, chicken, salad, etc.
Barb Jude says
Made this Pesto today, it is delicious! Really enjoyed the mix of spinach and basil. My daughter loved the amount of garlic, I would put a little less for myself ( I am not a big garlic fan). Definitely will be making a double batch next time! Thanks Olivia!
Olivia Parsons says
So glad you enjoyed Barb & family! 🙂