If you’re anything like me, you can never have too many pesto recipes in your back pocket. Each one has its own flavor twist — like my Arugula Cashew Pesto, Parsley Pesto, or even my Pesto Halloumi Sandwiches. Today, I’m sharing one of my absolute go-to’s when I want something simple, creamy, and packed with flavor: Spinach Walnut Pesto.
This recipe is quick, fresh, and perfect for days when you don’t have basil on hand but still crave that herby, garlicky punch. The walnuts give it a warm, earthy flavor, and the spinach makes it vibrant, green, and nutrient-rich.
Why You’ll Love Spinach Walnut Pesto
- Budget-friendly – Spinach and walnuts are usually easier (and cheaper) to find than fresh basil and pine nuts.
- Nutrient-packed – Spinach is full of vitamins and antioxidants.
- Versatile – Use it as a pasta sauce, sandwich spread, or even as a base for salad dressing.
- Make-ahead friendly – Stores well in the fridge for up to 2 weeks.
Spinach Walnut Pesto
Ingredients
- 3 cups packed spinach leaves
- ½ cup raw walnuts
- ¼ cup olive oil plus more if needed
- 3 cloves garlic
- 2 heaping tablespoons grated Parmesan
- Salt to taste
Instructions
- Place the spinach, walnuts, garlic, Parmesan, and salt in the bowl of a food processor.
- Pulse until very finely chopped.
- Slowly drizzle in the olive oil and continue to process until you reach your desired consistency.
- I like mine grainy and spreadable without being too runny.
- Taste and adjust seasoning. Add more olive oil if you prefer a looser sauce.
👉 Storage Tip: Keep in an airtight container in the refrigerator for up to 2 weeks. To help prevent browning, drizzle a thin layer of olive oil over the top before sealing.
How to Use Spinach Walnut Pesto
- Toss with warm pasta for an easy weeknight dinner.
- Spread on sandwiches, wraps, or flatbreads.
- Drizzle over roasted veggies or grilled chicken.
- Stir into soups for a burst of flavor.
- Use as a dip with crusty bread or crackers.
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