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…
- 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 & Easy Recipes
5-Ingredient Sun-Dried Tomato Alfredo
Grilled Salmon with Thyme Cream Sauce
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Spinach & Parsley Pesto
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup of pesto 1x
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Pin RecipeDescription
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.
Ingredients
- 1/4 cups pine nuts
- 2 garlic cloves
- 5 cups fresh spinach
- 2 cups fresh parsley
- 1/4 cup asiago cheese, grated
- 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
Instructions
- 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.
- Category: Sauces
Nutrition
- Serving Size: 2 tablespoons
- Calories: 126
- Fat: 12.5g
- Carbohydrates: 2.7g
- Fiber: 1.3g
- Protein: 2.7g
The recipe says 1/4 pine nuts. Is this 1/4 of a cup?
Oh, thank you for pointing that out – it’s 1/4 cup and I’ve updated the recipe!
Could this be more vibrant and lovely!? I plan on eating this beautiful pesto all Spring and Summer long!
★★★★★
Wow! looks delicious! how long would you say it lasts in the fridge?
Thanks! It should keep in the fridge up to a week.
This looks delicious, what a great way to dress up pasta. I cannot wait to try this! I would love if you checked out my blog too!
Yes, that bright green color is a perfect pick me up for this winter weather! Love it!
It’s happy pesto!
Love that bright green color! Looks like a wonderful pesto variation!
As a spinach fan, I’m sure I’m going to love this pesto. Thanks for sharing the recipe!
Wow this is probably the best pesto I have seen! The colour of it is just so incredible. I have to make your recipe!
It’s summer and every thing I see I want to make pesto out of. I love the spinach parsley combo.
★★★★★
We all have our list of favorite foods and pesto is firmly planted on my list. I have never made it with anything but basil but now you’ve given me cause to step outside the box! This looks great! So bright and fresh!!
★★★★★