Spinach Pesto

We are big fans of pesto around here. Sadly, we ran out of last summer’s homemade pesto long ago, and I forgot to pick up a jar from the grocery store this week. I remembered spinach, though, and I vaguely remembered seeing a recipe (or three) for spinach pesto, so I Googled it and came up with a bunch of recipes. This is a combination of three or four of them because, yeah, I didn’t have all that stuff. It was tasty and super easy — had it not been crazytime at our house, it probably could have come together in about 10 minutes.


  • 2 cups fresh spinach leaves
  • 1/2 cup fresh cilantro (I used cilantro because I had it on hand, but the “real” recipe called for Italian flat leaf parsley)
  • 1/2 cup walnuts or pine nuts, toasted (I used walnuts because, again, I had them; I just toasted them in a skillet. I don’t know if I did it right, but they tasted just fine)
  • 1/4 cup parmesan cheese, grated
  • 3 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste


  1. Place all ingredients in a food processor or blender and grind to a fine paste.
  2. Taste and adjust seasonings.

We like to toss our pesto with pasta (and sometimes we add chicken too).


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