If you're looking for a fresh twist on classic pesto, this spinach and walnut pesto is about to become your new favorite sauce. It's bright, creamy, garlicky, and packed with flavor! It's perfect for tossing with pasta, spreading on sandwiches, or dolloping on roasted veggies! There's no wrong way to enjoy this pesto sauce!
If you love this pesto, give my red pepper pesto a try too!
We make this spinach walnut pesto all the time at our house because it's so delicious and my kids actually eat it! If I can hide veggies in their food, I'll do it! This is one of those recipes that my kids love stirred into warm pasta or spread on grilled cheese, and I love that it's packed with spinach, walnuts, olive oil, and garlic. These simple ingredients that are good for you and taste amazing together!
It’s also way more affordable than traditional basil pesto, especially when basil is out of season. Spinach is easy to find year-round, and walnuts are usually less expensive than pine nuts. It's a great budget-friendly pesto that doesn't skimp on flavor.
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Ingredients to Make Spinach and Walnut Pesto
- Spinach. Make sure if is washed and dried. You can buy baby spinach right in your local grocery store.
- Garlic. Two cloves will give this pesto just enough garlicky flavor.
- Olive oil. Use a good olive oil, like in my balsamic vinaigrette since we are not cooking this olive oil, you want the best flavor possible!
- Walnuts. Use whole walnuts if you can find them. They will toast up better and give you a more nutty flavor.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Spinach and Walnut Pesto
Step 1
Add the walnuts to a dry skillet over medium heat. Toast for 3–4 minutes, stirring often, until fragrant. Let them cool slightly. While the walnuts toast, add the spinach tot he food processor.
Step 2
Add the garlic and parmesan cheese to the food processor.
Step 3
Add the toasted walnuts to a food processor. Pulse a few times to combine.
Step 4
With the motor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. You can add a little extra oil if it’s too thick. Add salt and pepper and blend until fully combined.
Tips and Tricks
- No food processor? Use a high-powered blender or even a mortar and pestle if you’re feeling rustic.
- Want it vegan? Skip the Parmesan or use a dairy-free cheese alternative.
- Toss in a handful of basil or parsley for a slightly different flavor profile. Instead of spinach, you can use kale, arugula or a mix of leafy greens if you’re out of spinach.
- Thicker or thinner? For a dip or sandwich spread, keep it thick. For pasta, thin it with a bit of pasta water or extra olive oil.
Storage Instructions
This spinach walnut pesto is perfect for meal prep! You can make it ahead and keep it in the fridge for up to 5 days. Just store it in an airtight container or a mason jar and press a layer of plastic wrap against the surface to help prevent browning.
It also freezes well. Spoon it into an ice cube tray, freeze, then transfer the cubes to a zip-top bag. You'll have perfect little portions ready to go for up to 3 months.
Serving Suggestions
This pesto is so versatile! Here are a few of our favorite ways to use it:
- Toss it with warm pasta (penne, spaghetti, or gnocchi work great).
- Spread it on toast or sandwiches in place of mayo.
- Swirl it into soups or drizzle over roasted veggies.
- Use it as a dip for crackers, pita, or fresh veggies alongside some Greek yogurt ranch dressing.
Frequently Asked Questions
Yes! Just thaw and squeeze out excess water before blending.
Almonds, pecans, or sunflower seeds are all great substitutes.
Add a squeeze of lemon juice and press plastic wrap directly onto the surface when storing.
Spinach and Walnut Pesto
Equipment
- Food processor
- Measuring Cups
- Skillet
Ingredients
- 2 cups Spinach Washed and drained
- ½ cup Walnuts
- ⅓ cup Parmesan cheese
- 2 Garlic cloves
- ½ cup Olive oil plus more if you prefer
- Salt and pepper to taste
Instructions
- Toast the walnuts in a dry pan for 2-3 minutes until they start smelling nutty.
- Add all the ingredients to a food processor and blend for 1-2 minutes. Season with salt and pepper and serve immediately or place it in the refrigerator until you are ready to serve.
Notes
- Use frozen spinach if you have some! Just thaw and squeeze out excess water before blending.
- Instead of walnuts, you can use almonds, pine nuts, or leave them out completely!
- Make sure to keep the pesto in an airtight container in the refrigerator. Add a little bit of olive oil to make sure the pesto does not turn brown.
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