Spinach Walnut Pesto

A recipe for Spinach Walnut Pesto! This vibrant sauce comes together in less than 10 minutes for a perfect winter alternative to serve with pasta or bread.

Pesto is a favorite of ours, especially as a greens-packed option for the kids. During the winter, I like to switch out the more traditional combination of basil and pine nuts for a more seasonally available spinach and toasted walnuts.

It is also a great way to use up those containers of spinach or mixed greens pushed to the back of the refrigerator. I often use this same method on spinach/arugula or power green blends.

Best of all, the pesto requires no cooking and comes together using only a food processor in less time than it takes to boil pasta or toast bread.

Simply pulse together spinach, walnuts, parmesan, lemon juice/zest, salt, and pepper until finely chopped, then slowly drizzle in olive oil to create the vibrant sauce.

If not using immediately, store in an airtight container in the refrigerator for about three days. Cover the top of the pesto with a light layer of olive oil to create an extra barrier and avoid exposing that vibrant green color to air.

Toasted Walnuts

Toasting the walnuts before using will bring out their flavor. Make sure the walnuts are unseasoned and unsalted.

I usually toast them on a baking sheet in a single layer in a 350˚F (180˚C) oven until lightly golden and fragrant, about 8-10 minutes.

You can also toast them in a dry skillet while constantly stirring.

Cool the walnuts completely to room temperature before adding to the remaining ingredients.

A Few Spinach Walnut Pesto Tips

The amount of olive oil added for the Spinach Walnut Pesto depends on how thick you want the sauce.

While the food processor is running, slowly drizzle in about 1/4 cup (60 milliliters) olive oil to make a spread perfect for serving with slices of toasted bread. To coat pasta, slowly drizzle in closer to 2/3 cup (158 milliliters) olive oil to create a light sauce.

Scrape the sides of the bowl as you process the ingredients to make sure everything is well combined.

Don’t want pasta or bread? This versatile Spinach Walnut Pesto is also delicious paired with chicken, fish, baked eggs, sandwiches, risotto, mashed potatoes, pizza, salad dressings, dips, and more.

This recipe is best using freshly grated Parmesan. Pre-shredded Parmesan may include a coating that could affect the texture of the pesto.

Adjust flavors to taste. Add more or less salt, pepper, parmesan, and/or lemon as desired.

For a bit of spice, add a pinch or two of red pepper flakes.

The ingredients can easily be doubled for a larger serving. You may need to make it in batches depending on the size of your food processor.

Looking for more pesto recipes?

Try my:

• Buttermilk Pesto Dressing
• Orecchiette with Sausage and Kale Pesto
• Pasta con Pesto alla Trapanese

This recipe was originally posted in January 2016 and updated in December 2023.

Spinach Walnut Pesto Recipe

Adapted from My Life Cookbook

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5 from 4 votes

Spinach Walnut Pesto

A recipe for Spinach Walnut Pesto! This vibrant sauce comes together in less than 10 minutes for a perfect winter alternative to serve with pasta or bread.

Course Sauce

Cuisine N/A

Keyword olive oil, pesto, sauce, spinach, walnut

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 1 Cup

Ingredients

• 3 ounces (90 grams) baby spinach about 3 cups
• 1/3 cup (40 grams) shelled, unsalted walnuts toasted
• 2 cloves garlic peeled
• 1 ounce (28 grams) freshly grated parmesan cheese
• Zest from 1 lemon
• 1 tablespoon (15 milliliters) freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 – 2/3 cup (60-158 milliliters) olive oil
• Pasta or bread for serving

Instructions

• In the bowl of a food processor, combine the spinach, toasted walnuts, garlic, cheese, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped, scraping down the sides as needed.
• With the food processor still running, slowly drizzle in the olive oil, scraping down the sides occasionally, until the pesto has reached the desired consistency. Add 1/4 cup (60 milliliters) olive oil for a spread or up to 2/3 cup (158 milliliters) for a light sauce.
• Serve immediately with pasta/bread or transfer to an airtight container, cover with a light layer of olive oil, and refrigerate for up to three days.