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–+ servings
A spoon lifting some spinach pesto out of the food processor.
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Spinach Pesto

Spinach Pesto is perfect for pasta, sandwiches, or drizzling over roasted vegetables, made with simple ingredients and ready in less than 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Dinner
Cuisine: Italian
Diet: Gluten Free
Servings: 10 servings
Calories: 195kcal
Author: Jacqui

Equipment

  • 1 food processor medium to large size

Ingredients

  • 3/4 cup extra virgin olive oil
  • 3 cups fresh baby spinach
  • 1/2 cup fresh basil
  • 3/4 cup parmesan cheese grated
  • 1/4 cup cashews roasted
  • 3 cloves garlic peeled
  • 1 tablespoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

  • Add all ingredients to the food processor. Pulse the food processor a few times, then blend until the pesto is smooth and everything is well combined.

Notes

Cooking Tips
  • If your pesto is too thick, add a small amount of olive oil as-needed until you like the texture of the pesto. 
  • Pesto isn't supposed to be completely smooth. The garlic and cashews will add a little bit of texture to the pesto.
  • If you don't have a food processor, you can do this the old fashioned way with a mortar and pestle. 
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze in a freezer-safe container for 2-3 months.

Nutrition

Calories: 195kcal | Carbohydrates: 2g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 244mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 967IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg