Spinach Pesto

Spinach Pesto

  • Prep Time: 10 minutes
  • Total Time: 10 minutes


  • 2 cups spinach, stemmed and washed
  • 1/2 cup grated Grana Padano (or Parmigiano)
  • 1 clove garlic, heart removed
  • 1 Tbsp pine nuts
  • pinch of salt
  • dash of pepper
  • 4 Tbsp cold pressed extra virgin olive oil


  1. Blend the spinach, pine nuts, grana padano cheese, garlic, salt, pepper, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
  2. Taste and adjust seasonings, if needed.


To store it, transfer to a glass jar and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
Keeps for a week in the refrigerator.

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