Spinach and Roasted Garlic Pesto
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Spinach and Roasted Garlic Pesto offers a fresh twist on traditional pesto, featuring roasted garlic and spinach for a rich, flavorful sauce.
Ingredients
- 10 bunches or two fistfuls of spinach leaves, washed
- 1 green chilli
- 6-10 garlic cloves, roasted
- Salt, to taste
- 1 tsp olive oil
- 1/4 cup (60 ml) grated Parmesan cheese
- 1/4 cup (60 ml) pine nuts, toasted
- 1 tbsp lemon juice
Instructions
- Heat 1 tsp of olive oil in a pan over medium heat.
- Add the washed spinach leaves and green chilli to the pan. Stir to coat the leaves with the olive oil.
- Cover the pan with a lid and let the spinach steam for 5 minutes until wilted.
- In a food processor, combine the steamed spinach, roasted garlic cloves, Parmesan cheese, toasted pine nuts, and lemon juice.
- Blend until smooth, adding more olive oil if needed to reach desired consistency.
- Season with salt to taste and blend again briefly to combine.
Notes
- For a nuttier flavor, you can substitute walnuts for pine nuts.
- Store the pesto in an airtight container in the refrigerator for up to a week.
- This pesto pairs well with pasta, as a spread on sandwiches, or as a dip for vegetables.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 10
- Carbohydrates: 5
- Fiber: 2
- Protein: 4
- Cholesterol: 5
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Frequently Asked Questions
What does the green chilli add, and can I leave it out?
The green chilli adds a gentle heat that lifts the spinach’s earthiness — it’s listed as a whole ingredient alongside 6–10 roasted garlic cloves, so it’s an intentional flavor element, not garnish. If you prefer no heat, you can leave it out, though the recipe doesn’t mention a substitute.
Can I use a different nut instead of pine nuts?
Yes — the notes say walnuts work well as a substitute and will give the pesto a nuttier flavor. The pine nuts should be toasted before blending; apply the same step to walnuts if you swap them in.
How long does this spinach pesto keep, and what are good ways to use it?
Stored in an airtight container in the refrigerator it keeps for up to a week. The notes suggest using it on pasta, as a sandwich spread, or as a dip for vegetables. 
I love basil (and pesto) but I’ve got a bag of spinach and not a clue what to do with it and this looks like a delicious alternative to salad!