Easy Spinach Pesto

Try this healthy pesto with your favorite pasta or in place of pizza sauce on pizza!

Course Sauce

Cuisine Italian

Prep Time 10

Cook Time 0

Total Time 10

Servings (Makes about 1 cup)

Calories 162kcal

Add the spinach, olive oil, lemon juice, Parmesan, and seeds to a blender.
Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed. You can also do this in a food processor.
Season to taste with salt if needed.
Use with a pound of pasta, as a topping for pizza, or however you like!

Store in an airtight container in the fridge for up to 3 days or in a zip-top freezer bag, with as much air removed as possible, for up to 3 months. Thaw in the fridge or at room temperature to use.
Use a blender or food processor depending on what you have and what you prefer to use.
Blend the mixture well so there are no noticeable chunks of any ingredient.
Stop and scrape down the sides of the bowl to ensure the mixture is evenly blended.
Taste and add a little salt if needed.
Use on Spinach Pesto Pasta, Pesto Pizza, grain bowls, eggs, in soup, or spread on toast.
Substitute baby kale for the spinach to make kale pesto.
You may also like my Broccoli Pesto, my Pesto Pasta Salad, Pesto Pizza Rolls, and this handy tip for Freezing Greens.