Spinach Pesto
This Spinach Pesto is an all time favorite condiment in our house! It is vibrant, packed with flavor and made with fresh, simple ingredients. It pairs perfectly with various foods including pasta, pizza, bread and so much more!
We all love it, my toddler included. He will literally devour it by the spoonful and that is no exaggeration! The ingredients that make this pesto are not only delicious but they are healthy too. It is a win-win.
This Spinach Pesto recipe is not like your typical pesto. Traditional pesto is made with basil and pine nuts. However, this recipe calls for spinach, basil and pepitas or pumpkin seeds. Pepita is Spanish for “little seed of squash.” They are green in color because they are pumpkin seeds without the shell and they are oval-shaped. You can find them in pretty much any grocery store. I find them to be more readily available than pine nuts and they are also cheaper. Pepitas are found to be highly nutritious as they are rich in antioxidants, healthy fats as well as minerals. All the more reason to love them!
As I mentioned earlier, the traditional pesto recipes include pine nuts, however I find them to be very expensive. So I began experimenting with different types of nuts that I could use for my pesto that would not break the bank. I make pesto so often that it was getting pretty pricey. So that is when I finally discovered pepitas as the main ingredient in my pesto. Not only are they delicious in salads or for a healthy snack alone, but it turns out that they are also very yummy in pesto!
Ingredients needed to make Spinach Pesto:
Spinach – Obviously spinach is needed to make the best Spinach Pesto! However, other types of greens will work great in this recipe too, kale being a great substitute.
Basil – Always has to be fresh basil to make the best pesto.
Pepitas – I usually use roasted pepitas but you can also get them raw. Salted, lightly salted or unsalted pepitas can all be used based on your own personal preference.
Garlic – This recipe asks for 2 cloves of fresh garlic, but you can use more or less depending on how garlicky you like your food.
Parmesan Cheese – I typically get a good quality shredded parmesan cheese for my pesto, but any kind that you have on hand will work.
Lemon – Got to have fresh lemon for pesto!
Olive Oil – You definitely need to have a good quality extra virgin olive oil and you can add more oil than the recipe calls for. It depends on how thick or thin you want your pesto. If your pesto is still a bit too thick and you do not want to add more oil, you can also try adding a little water to thin it out.
What equiptment should I use to make pesto?
I have been making my own pesto for a very long time. I have burnt out countless blenders and food processors over the years (may they rest in pieces.) Until one year I finally received a good quality food processor from my husband as a Christmas gift. Hallelujah! It’s the little things in life that make us happy as we get older, like new kitchen appliances. Or is that just me? Anyways, it was a pesto making game changer. So the moral of this story is that it is truly so important to have a good food processor so that you do not run into the same dilemmas that I did. Don’t say I didn’t warn you!
What can I serve this Spinach Pesto with?
Pesto is one of those condiments that just makes any food better. It pairs perfectly with a variety of foods and there are so many ways to serve it. For starters, it goes amazing on pasta, pizza, sandwiches, toasted bread, crackers, eggs and the list goes on. Get creative!
Spinach Pesto
Equipment
- 1 food processor
Ingredients
- 2 cups spinach packed
- ¼ cup fresh basil chopped
- ½ cup pepitas
- 2 garlic cloves
- ½ cup parmesan cheese
- ¼ cup olive oil plus more for a smoother texture
- 1 ½ tbsp lemon juice
- ¼ tsp kosher salt
- ground pepper to taste
Instructions
- In a food processor, add the pepitas, lemon juice, garlic, salt and pepper. Pulse until chopped.
- Add the spinach, basil and parmesan cheese and pulse until combined.
- Drizzle in the olive oil while the food processor is still running. Pulse until thoroughly combined. Add more oil or water for a smoother texture.