Sometimes you just need a good, simple pesto recipe. I love this one because it’s a little different (I use spinach instead of the traditional basil), but the recipe is so flexible you can get creative! This Easy Spinach Pesto is gonna be your new go-to sauce for everything.
How to make pesto you ask? Throw all the ingredients into a food processor or blender and boom bam pow you have pesto!
This goes great over my Grilled Flank Steak or really any steak, chicken, fish or veggie recipe!
You can also make this ahead of time and pop it in the fridge or freeze for longer use! Hope you love it! For more recipes that make dinnertime rock, head to my free 5 Days of Dinner Meal Plan that takes the hard work out of that “What’s for dinner?” question. I got you!Print
Easy Spinach Pesto that goes great over fish, chicken, steak or veggies!
- 3 cups spinach (can also use basil, arugula or any greens!)
- 1 clove garlic
- 1/3 cup pine nuts
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- pinch of pepper
- 1/2 cup olive oil
- 1/2 lemon
- In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.
Pesto can be made ahead of time and kept in the fridge for 7-10 days or frozen for 3 months.