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January 9, 2015Updated: March 3, 2020

Spinach Parsley Pesto

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Spinach & Parsely Pesto | Girl Gone Gourmet

Pesto isn’t just for basil! This spinach parsley pesto is full of fresh flavor.

Spinach & Parsley Pesto in a bowl with a spoon

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.

Spinach & Parsley pesto with bow tie pasta

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:

  • White Bean Tomato Salad
  • 5-Ingredient Sun-Dried Tomato Alfredo
  • Grilled Salmon with Thyme Cream Sauce
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Spinach and Parsley Pesto

Spinach and Parsley Pesto
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★★★★★

5 from 5 reviews

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.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup of pesto 1x
  • Category: Sauces
  • Method: Blend
  • Cuisine: American

Ingredients

Scale
  • 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

Instructions

  1. In a food processor or blender first chop up the pine nuts and garlic, pulsing several times.
  2. 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.
  3. 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.
  4. Makes approximately 1 cup of pesto.

Nutrition

  • 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

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16 Comments

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ā¤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

« Cranberry Banana Oat Bread
Taco Pie »

Comments

  1. Laura Roth says

    April 12, 2021 at 6:29 pm

    Delicious! I used frozen spinach and parsley and just increased the parsley to spinach ratio and it turned out perfect!

    ★★★★★

    Reply
    • April Anderson says

      April 13, 2021 at 10:16 pm

      Love that you used frozen spinach – glad you liked it!

      Reply
  2. Petra says

    August 9, 2020 at 4:44 am

    Very amused by your comment about the pesto police, April! I used to feel the same but I’ve made pesto from kale now (slightly blanched first) and a mixture of basil with parsley and probably other things but first time with spinach and parsley. Didn’t bother measuring parsley and spinach – just used significant amounts of both and used brazil nuts instead of pine nuts and parmesan instead of asiago simply because that’s what I had. Delicious! Will try again with pine nuts when I have them and asiago (or other cheeses).

    ★★★★★

    Reply
  3. Ashley says

    December 17, 2018 at 1:09 am

    The recipe says 1/4 pine nuts. Is this 1/4 of a cup?

    Reply
    • April says

      December 17, 2018 at 11:38 am

      Oh, thank you for pointing that out – it’s 1/4 cup and I’ve updated the recipe!

      Reply
  4. Jenn says

    May 7, 2018 at 3:23 pm

    Could this be more vibrant and lovely!? I plan on eating this beautiful pesto all Spring and Summer long!

    ★★★★★

    Reply
  5. Kristen Cold says

    June 2, 2016 at 9:34 pm

    Wow! looks delicious! how long would you say it lasts in the fridge?

    Reply
    • April says

      June 3, 2016 at 5:23 am

      Thanks! It should keep in the fridge up to a week.

      Reply
  6. Shannon says

    March 31, 2015 at 11:35 am

    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!

    Reply
  7. Heather @ Heather's Sweets and Treats says

    January 15, 2015 at 3:01 pm

    Yes, that bright green color is a perfect pick me up for this winter weather! Love it!

    Reply
    • April says

      January 15, 2015 at 3:21 pm

      It’s happy pesto!

      Reply
  8. Denise | Sweet Peas & Saffron says

    January 11, 2015 at 9:16 pm

    Love that bright green color! Looks like a wonderful pesto variation!

    Reply
  9. The Steaming Pot says

    January 11, 2015 at 10:16 am

    As a spinach fan, I’m sure I’m going to love this pesto. Thanks for sharing the recipe!

    Reply
  10. Thalia @ butter and brioche says

    January 10, 2015 at 11:50 pm

    Wow this is probably the best pesto I have seen! The colour of it is just so incredible. I have to make your recipe!

    Reply
  11. Maureen | Orgasmic Chef says

    January 10, 2015 at 8:33 pm

    It’s summer and every thing I see I want to make pesto out of. I love the spinach parsley combo.

    ★★★★★

    Reply
  12. Annie @ ciaochowbambina says

    January 10, 2015 at 2:52 pm

    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!!

    ★★★★★

    Reply

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Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ā¤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more…Ā 

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