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Spinach and Parsley Pesto

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.


  • 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


  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.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Sauces
  • Method: Blend
  • Cuisine: American


  • 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