Pesto isn’t just for basil! This spinach parsley pesto is full of fresh flavor.
Spinach Parsley Pesto
I used to think pesto could only be made with basil. Like, it was the law and if I broke it the pesto police would force me to surrender my spatula and I’d be carted away.
It wasn’t until a year or so ago that I realized there are a whole lot of other things that you can mix up and call pesto (thank you, Pinterest) and have since tried out a few variations – what you see here is the latest experiment using spinach, parsley, garlic, pine nuts, and asiago cheese.
Doesn’t it look like a bowl of sunshine? So fresh and happy. This spinach parsley pesto is a perfect antidote for all the cold and wintry weather we’ve been having.
Ways to Use to Use Pesto
Covered in the fridge it will keep for a week or it can be frozen, so make a big batch and use it in so many ways. Give these ideas a try and then check out my post with creative pesto recipes for even more ideas.
- On pasta (of course)
- Spread it on sandwiches
- Use it as a sauce for grilled chicken or fish
- Mix it with cream cheese for bagels or toast
- Thin it with more olive oil and use it as a dressing
More Quick and Easy Recipes
Want more easy recipes? Browse my whole easy recipes collection or give these favorite quick recipes a try:Print
Spinach and Parsley Pesto
A twist on an old favorite this pesto is made with fresh spinach, parsley, garlic, pine nuts, and asiago cheese. It’s great for pasta and sandwiches or used as a sauce for chicken and fish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 cup of pesto 1x
- Category: Sauces
- Method: Blend
- Cuisine: American
- 1/4 cups pine nuts
- 2 garlic cloves
- 5 cups fresh spinach
- 2 cups fresh parsley
- 1/4 cup shredded asiago cheese
- Zest of one lemon
- Juice of 1/2 a lemon
- 1/2 teaspoon salt (or more to taste)
- 1/3 cup olive oil, plus 1 tablespoon
- In a food processor or blender first chop up the pine nuts and garlic, pulsing several times.
- Add in the spinach, parsley, asiago cheese, lemon zest and juice and salt. Blend until smooth stopping to scrape down the sides of the bowl, if necessary.
- Slowly drizzle in 1/3 cup of olive oil while blending. You may want to add more depending on how thick you want the sauce. I added in one extra tablespoon, but do what feels right.
- Makes approximately 1 cup of pesto.
- Serving Size: 1/4 cup
- Calories: 292
- Sugar: 0.6g
- Sodium: 429.7mg
- Fat: 29.5g
- Saturated Fat: 5.1g
- Unsaturated Fat: 23.2g
- Trans Fat: 0g
- Carbohydrates: 6.1g
- Fiber: 2.8g
- Protein: 5.3g
- Cholesterol: 4.3mg
Keywords: spinach pesto, parsley pesto, pesto recipe