Homemade Spinach Pesto: Bright Sauce for Pasta and Sandwiches

Homemade spinach pesto is a quick, easy, gluten-free and healthy sauce you can make in about five minutes. It’s perfect for tossing with pasta, spreading on pizza, dolloping onto eggs, or stirring into salads and grain bowls.

I always keep a jar of pesto in the fridge — it’s one of my go-to flavor boosters. Make a big batch at the start of the week and you’ll find it elevates simple meals: pasta, pizza, roasted vegetables, baked potatoes, scrambled eggs, sandwiches, and grain or pasta salads all benefit from a spoonful of pesto.

This spinach version came about when I bought a giant bag of baby spinach and needed a quick way to use it up. It’s bright, nutty, and slightly garlicky. Using cashews instead of pine nuts keeps the flavor mellow and the texture creamy. You can make it fully vegetarian; to make it vegan, omit the parmesan or swap in a vegan alternative.

Variations of Pesto to Try

• Kale pesto — nutrient-dense and robust
• Sun-dried tomato pesto — a savory, tangy option
• Classic basil pesto — bright and aromatic
• Walnut sage pesto — earthy and great with roasted vegetables
• Arugula walnut blue cheese pesto — bold and decadent

Spinach Pesto Ingredients

• 4 cups fresh spinach, roughly chopped
• 6 garlic cloves, minced (reduce to 3 cloves if you prefer less garlic)
• 1/2 cup cashews
• 1/4 tsp freshly ground black pepper
• 1/2 tsp salt (adjust to taste)
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese (omit or substitute for vegan option)

Spinach Pesto Instructions

1. Add the chopped spinach, minced garlic, and cashews to a blender or food processor.
2. Pulse or blend for 5–10 seconds to begin breaking down the greens and nuts.
3. Pour in the olive oil, then add the salt and black pepper. Blend until the mixture is smooth and well combined, scraping down the sides as needed.
4. Add the grated Parmesan and pulse for another 5–10 seconds to incorporate it evenly. Taste and adjust seasoning — a little more salt, pepper, or olive oil will tailor the pesto to your preference.

That’s it — presto: homemade spinach pesto. Store it in an airtight container in the refrigerator for up to a week, or freeze in ice cube trays for easy single-use portions. When spooning over hot pasta, toss with a splash of the pasta cooking water to create a silky sauce.

My favorite way to enjoy this pesto right now is tossed into scrambled eggs with cherry tomatoes, sautéed mushrooms, and extra spinach. A final sprinkle of Parmesan makes it irresistible for breakfast or brunch.

Recipe Notes and Tips

• If you prefer a thinner pesto, add more olive oil or a few tablespoons of water while blending.
• For a nuttier flavor, toast the cashews lightly in a dry pan before blending.
• To keep the pesto bright green when storing, press a thin layer of olive oil over the surface before sealing the container.
• Make this nut-free by substituting sunflower seeds or pumpkin seeds for the cashews.

Try This Spinach Pesto With

• Warm pasta tossed with a spoonful of pesto and roasted vegetables
• Grilled or roasted chicken as a finishing sauce
• Spread on pizza instead of tomato sauce
• Mixed into polenta or risotto for extra flavor
• Stirred into a warm grain bowl with roasted mushrooms and greens

If you make this spinach pesto, leave a comment to share how you used it — I love hearing creative ways people enjoy simple, flavorful recipes.