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5 Minute Spinach Pesto

When you have a bag of spinach about to go bad, just whip up a batch of spinach pesto in just 5 minutes. It’s frugal, healthy, and fast! Add it to sandwiches or fresh pasta for an easy meal. Drizzle over homemade zoodles or homemade pizza!

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5 from 3 reviews

When you have a bag of spinach about to go bad, whip up a batch of spinach pesto in just 5 minutes. Add it to sandwiches or fresh pasta for an easy meal.

Ingredients

Scale
  • 8 ounces spinach
  • 3/4 cup cashews (any kind)
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese (about 2 oz)
  • 2 lemons, juiced and zested, divided
  • 1/21 tsp salt
  • 1/41/2 tsp pepper
  • 1/2 cup quality olive oil

Instructions

  1. In a food processor or in a blender (I used the Twister Jar in my Blendtec), add the olive oil and two handfuls of the spinach and blend. Add additional spinach in subsequent batches, blending after each addition.
  2. Add the cashews, garlic cloves, the juice and zest of one lemon, 1/2 tsp salt, and 1/4 tsp pepper. Blend.
  3. Add the Parmesan cheese and blend. Taste and add additional salt, pepper, lemon juice and/or lemon zest as desired. I personally like the lemon flavor, so I end up adding the full amount of lemon juice, lemon zest, salt, and pepper.
  4. Blend until all ingredients are incorporated well. Store in the refrigerator for up to 3 weeks.

Notes

  • If you attempt to substitute frozen spinach for fresh spinach, make sure it’s completely drained first AND that it was fresh spinach when it was frozen.
  • If you bought a box of spinach from the store, you’re probably fine here. However, if you stuck a bag of almost slimy spinach in the freezer in order to save it from the trash can, it’s a no-go.
  • You can use Parmesan rind instead of actual Parmesan cheese.
  • If you don’t buy Parmesan very often, shred whatever is left of the wedge and freeze it. Then you can pull out what you need when you need it, and you won’t throw any of it away.

Nutrition