Make Ahead

Spinach Pesto

by:
March 24, 2024
3
1 Ratings
Spinach Pesto
Photo by Margot Mustich
  • Prep time 15 minutes
  • makes about 2 cups
Author Notes

Of all the recipes in my repertoire, this is probably the one I make most often. There are so many ways you can use it: as a dipping sauce for a sliced baguette or raw vegetables; as a sauce for pasta, all by itself or with fresh tomatoes and toasted breadcrumbs; as a topping for French bread pizza; as a condiment for grilled meat or fish (it’s great on steak).

Why spinach pesto, you might ask? For several reasons: spinach doesn’t oxidize the way basil does, so this sauce stays a vibrant green color in or out of the fridge; it’s packed with iron, so it’s good for you; you’re more likely to find fresh baby spinach than good fresh basil in the supermarket all year long; and spinach is easier on the wallet, too. —Margot Mustich

What You'll Need
Ingredients
  • 5 ounces baby spinach
  • 1 clove garlic, peeled
  • 1/2 teaspoon kosher salt
  • 1 cup pure olive oil or canola oil
  • 1/4 cup extra-virgin olive oil
  • Pinch freshly ground black pepper
Directions
  1. If the spinach is not pre-washed, wash well in three rinses of cold water and spin dry.
  2. Put the spinach, garlic, and salt in the bowl of a food processor and close the top. 
  3. With the processor going, pour in the oils. Process until smooth.
  4. If you’re going to use the pesto right away, transfer to a mixing bowl. Check for seasoning and add more salt and freshly ground black pepper to taste. Stir well.
  5. Serve at room temperature.
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  • Dariusz
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2 Reviews

Dariusz
Dariusz April 12, 2024
I found it a little too bland and one-sided. It's basically just spinach and oils. Maybe adding some nuts or cheese would help?
 
Margot M.
Margot M. April 12, 2024
Thanks for your comment, Dariusz. I started making this after having it at a restaurant where it was served as a dipping sauce for bread. Everyone—including me—found it addictive. By all means, increase the amounts of garlic, salt, and pepper if you find it lacks punch. Walnuts or pine nuts would be a welcome addition. In fact, I often toss in a generous handful of pistachios when I'm using this as a sauce for pasta. The main point here was to offer a budget-friendly alternative to pesto made with fresh basil, especially when good fresh basil is not locally available in season.