Easy Homemade Spinach Pesto {For Using Leftover Spinach}

Here's a very easy recipe for spinach pesto. It could not be simpler to make - blitz everything in a food processor and enjoy! It's delicious and packed with energy-boosting iron. Use walnuts or cashew nuts and lots of lemon for a zingy flavour.

Easy Homemade Spinach Pesto.jpg

Spinach Pesto is a great way to use up spinach which is on it's way out. You can keep your pesto in the fridge for two weeks in a jar, or freeze it into ice-cubes and it lasts for ages. There's lots of ways to enjoy your spinach pesto, but I love it simply stirred through hot pasta and topped with parmesan cheese.

Easy Homemade Spinach Pesto {For Using Leftover Spinach}

  • Time: 10 minutes start to finish

  • Cost: 45p per 40g serving

  • Calories: 360 per 40g serving

  • Makes: 8 x 40g servings


  • 120g spinach leaves, washed

  • 1/2 clove of garlic (crushed)

  • 50g parmesan cheese (or strong cheddar)

  • 50g walnuts or cashews

  • Juice & finely grated zest of 1 lemon

  • 6 tablespoons olive oil (approx.)

  • Salt to taste

  • Pinch of nutmeg (optional)


  1. Pop all the ingredients except the olive oil in a food processor. Pulse until the mixture resembles fine breadcrumbs.

  2. Add the olive oil a tablespoon at a time, pulsing between tablespoons until you reached the desired texture.

  3. Scrape out the spinach pesto into a clean jar and pour a little olive oil over the top. Screw on the lid and store in the fridge. Use within two weeks. See notes about freezing.