This Spinach Lemon Pesto is fresh, garlicky, and loaded with lemony zing. It's the perfect way to use up a bag of spinach before it gets sad in the back of the fridge, and it comes together in about 10 minutes flat. I love making it year round, especially when basil isn't at its peak.
Time: 30 minutes | Difficulty: Easy
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I love classic basil pesto, but spinach makes this version more affordable and a little milder, which honestly makes it more kid friendly. Toss it with pasta, spoon it over grilled chicken, or swipe it on a sandwich and call it dinner.
Why You'll Love This Spinach Lemon Pesto Recipe
- Spinach stretches the basil, which helps when basil is pricey or not at its peak, making this pesto a more budget-friendly option.
- You can use whatever nuts you have on hand, so there's no need to hunt down pine nuts.
- It keeps well in the fridge and freezes beautifully, which makes it a great meal prep staple.
Ingredients You'll Need
Fresh Spinach: The base of the sauce. It gives that vibrant color and mild flavor.
Fresh Basil (optional but recommended): Adds that classic pesto flavor. You can skip it, but it deepens the taste.
Parmesan Cheese: Salty, nutty richness that pulls everything together. Freshly grated is best.
Nuts (pine nuts, walnuts, or almonds): For texture and body. Pine nuts are our favorite, so I buy them in bulk at Costco and keep them in the freezer.
Garlic: Just enough to give it a little kick.
Lemon Juice: Brings brightness and keeps the pesto from browning.
Olive Oil: Makes it smooth and luscious. Use a good one since you'll taste it.
Salt & Pepper: To bring everything into focus.
How to Make Spinach Lemon Pesto
Add spinach, basil, nuts, garlic, lemon zest, and Parmesan to a food processor. Pulse until finely chopped. With the machine running, slowly drizzle in olive oil until smooth and creamy. Add lemon juice, salt, and pepper. Blend again. Taste and adjust. Want more brightness? Add lemon. Want it richer? Add a little more cheese or olive oil.
Variations & Swaps
- Go nut-free and use sunflower seeds or pumpkin seeds.
- Go dairy-free and swap Parmesan for nutritional yeast.
- Add extra greens with arugula or parsley for a peppery twist.
- Make it creamy by stirring in a spoonful of ricotta before serving.
Storage & Freezing
Store in an airtight container in the fridge for up to 5 days. For freezing, spoon into ice cube trays. Once frozen, transfer to a freezer bag. Now you've got little flavor bombs ready anytime.
Tested & Tried Tips
- Don't skip the lemon zest. It makes a huge difference.
- Toast your nuts for deeper flavor if you have the time.
- Reserve a little pasta water when tossing with noodles. It helps the pesto cling perfectly.
- If it tastes flat, it probably needs salt or more lemon. Not more oil.
Get the Recipe
Spinach Lemon Pesto
- Total Time: 25 minutes
- Yield: 4 1x
Description
This Spinach Lemon Pesto is a quick and easy homemade pesto sauce made with fresh spinach, lemon, Parmesan, and olive oil. Ready in 10 minutes and perfect for pasta, chicken, seafood, and sandwiches.
Ingredients
- 3 cups fresh spinach, packed
- 1 cup fresh basil leaves (optional but nice for balance)
- 1/2 cup grated Parmesan cheese
- 1/2 cup nuts (pine nuts, walnuts, or almonds)
- Juice of 1/2-1 lemon (start small, add more to taste)
- 1/2 cup olive oil (plus more as needed)
- 1 teaspoon salt (adjust to taste)
- Black pepper, to taste
Instructions
- Add spinach, basil, nuts, garlic, lemon zest, and Parmesan to a blender or food processor. Pulse until finely chopped.
- With the machine running, slowly drizzle in olive oil until smooth and creamy.
- Add lemon juice, salt, and pepper. Blend again.
- Taste and adjust. Want more brightness? Add lemon. Want it richer? Add a little more cheese or olive oil.
Notes
Don't skip the lemon zest. It makes a huge difference.
Toast your nuts for deeper flavor if you have the time.
Reserve a little pasta water when tossing with noodles. It helps the pesto cling perfectly.
If it tastes flat, it probably needs salt or more lemon. Not more oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Mixing
- Cuisine: Italian
What to Serve With It
- Tossed with spaghetti or penne for an easy weeknight dinner
- Spread on grilled chicken or salmon
- Stirred into warm rice or orzo
- Swirled into scrambled eggs
- As a sandwich spread instead of mayo
Frequently Asked Questions
Yes. The flavor will be milder but still fresh and delicious.
You can use a high-powered blender, though you may need a little extra olive oil to get things moving.
Yes. It keeps well and transforms simple proteins and grains throughout the week.
If you try this Spinach Lemon Pesto, leave a comment or tag me on Instagram. I love seeing what you're cooking!
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