Spinach Walnut Pesto
This creamy spinach walnut pesto is a fresh, fast, and flavorful twist on classic pesto! Tender spinach, buttery toasted walnuts, Parmigiano Reggiano, and bright lemon juice come together for a versatile sauce that works with everything from pasta to pizza. It blends up smooth and vibrant green and is ready in less than 10 minutes!
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Walnut Pesto
This spinach walnut pesto stands out for its silky texture and mild, buttery flavor. The walnuts create a richer, creamier base than pine nuts, and the spinach keeps things fresh and bright without overpowering other ingredients. It's super versatile and packed with fresh flavors!
Pesto is not a single recipe but more of a technique, so it's easy to riff on. You can really use any herb or green and any type of nut or seed, resulting in unlimited versions.
Unlike traditional basil pesto made with expensive pine nuts, this recipe uses walnuts and leafy greens, which are more economical. It's such a great sauce that clings beautifully to pasta, spreads easily on sandwiches, and freezes like a dream.
While traditional pesto is made using a mortar and pestle, I actually love making this version in a blender or food processor and getting it super smooth. It produces restaurant-quality results and a bright green color, but with minimal effort.
If you love pesto, and want to try making homemade pesto for the first time, this is the perfect recipe for you to try!
Want more great pesto recipes? Try my Sicilian pistachio pesto, this authentic pesto alla Trapanese with tomatoes and almonds, or my classic pesto Genovese for a traditional approach.
Why You Will Love This Walnut Pesto Recipe
- Toasted walnuts add a deeper, buttery flavor while being more affordable than pine nuts.
- The food processor creates the perfect smooth paste consistency for clinging to pasta.
- Baby spinach provides a vibrant green color that stays bright longer than basil alone.
- Fresh lemon juice and zest brighten all the flavors and balance the richness.
Spinach Pesto Recipe Ingredients
Walnuts - Toast them in a dry skillet or on a baking sheet for 4-5 minutes until fragrant. This simple step is the best way to enhance their nutty flavor.
Spinach - Choose fresh, vibrant leaves without wilting. Pre-washed baby spinach from the grocery store works perfectly. The spinach doesn’t add much flavor, so feel free to include basil, mint, parsley or another herb of your choice.
Parmesan Cheese - Use real Parmigiano Reggiano and grate it yourself just before using. This is a great way to ensure the best flavor in your pesto sauce. For more on quality Italian cheeses, check out my Italian cheeses guide with selection tips.
Extra-Virgin Olive Oil - Choose a high quality extra virgin oil with a flavor you enjoy. The right amount of olive oil is crucial for proper consistency. For more guidance, check out my Italian olive oil and vinegars guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- Rubber spatula
- Measuring cups and spoons
- Microplane or zester
- Dry skillet (for toasting walnuts)
How to make Walnut Spinach Pesto
- In the bowl of a food processor or blender, combine the fresh garlic cloves, walnuts, grated cheese, lemon zest, lemon juice, kosher salt, and extra-virgin olive oil. Blend until it forms a mostly smooth brown paste.
Pro Tip: For the best way to enhance flavor, toast the walnuts in a dry skillet for 4-5 minutes until fragrant and lightly browned before adding them to the processor. Let them cool completely to prevent bitter oils.
- Add the fresh spinach (a packed cup of spinach works perfectly) and blend again until the mixture is fully combined and vibrant green color throughout, scraping down the sides of the bowl as needed for even consistency.
- Taste and adjust seasoning, adding more salt or lemon juice if desired. This versatile sauce is now ready to elevate your favorite pasta or other dishes.
How to make spinach pesto pasta
- Cook your favorite pasta (any shape) in a large pot of boiling salted water according to package directions. For perfect al dente pasta, cook it 1 minute less than the package says.
- Reserve ½ cup of pasta water before draining. Toss the hot pasta with pesto and some of the reserved pasta water. Continue tossing until the pasta is coated evenly and the sauce has a light, silky texture. Serve immediately!
Tips For Making Spinach Pesto
- Keep your pesto vibrant green by blanching the spinach first: dip in a large pot of water at a rolling boil for 10 seconds, then immediately transfer to ice water.
- Don't blend for longer than you have to, or it will turn the pesto from green to grayish brown.
Walnut Pesto Recipe Variations and Substitutions
- Add fresh basil leaves along with the spinach for a more traditional pesto flavor.
- Substitute other nuts for the walnuts based on what you have on hand.
- Make it dairy-free by omitting the Parmesan and adding nutritional yeast to create a delicious pesto vegan option.
- Use arugula in place of half the spinach to add a peppery kick.
Ways to Use Spinach Walnut Pesto
This recipe is highly adaptable as a pasta sauce, sandwich spread, or dip. It's one of my favorite sauces to use on a daily basis because it's so easy and goes with everything!
Toss with hot pasta and sprinkle a little extra Parmesan and a drizzle of olive oil on top. Or, try swapping traditional pesto for this walnut version in my creamy ricotta pesto pasta, or in my vibrant shaved asparagus pesto pasta.
Swirl it into my pesto chicken kale white bean soup or use as pizza sauce for a delicious alternative to tomato-based versions with these.
Storing Leftover Walnut Pesto
Store leftover pesto in an airtight container in the refrigerator for up to 5 days. Pour a thin layer of olive oil on top to prevent oxidation and maintain the vibrant green color.
For longer storage, freeze pesto in an ice cube tray until solid, then transfer the cubes to a freezer-safe container. Frozen pesto maintains best quality for about 3 months.
For best results when freezing, omit the cheese and add it fresh after thawing.
FAQs
This happens because of oxidation when the ingredients are exposed to air. To prevent this, store your pesto with a thin layer of olive oil on top, or press plastic wrap directly onto the surface.
Fresh spinach works best, but in a pinch, you can use frozen spinach. Make sure to thaw it completely and squeeze out all excess moisture.
Use a blender or food processor to make this spinach-walnut pesto recipe extra smooth. For an extra silky texture, add 2 tablespoons of heavy cream at the end of processing. You can also add a splash of pasta water when mixing with pasta.
If your pesto has a bitter edge, try adding an extra pinch of salt, more lemon juice or more cheese.
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Walnut Spinach Pesto
Ingredients
- 2 cloves garlic
- 3 packed cups spinach leaves
- ½ cup walnuts
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- ¾ teaspoon salt
- ½ cup Parmigiano Reggiano cheese grated
- ½ cup extra virgin olive oil
Instructions
- In a food processor or blender, combine the garlic, walnuts, Parmesan, lemon zest, lemon juice, salt, and olive oil. Blend until mostly smooth.
- Add the spinach and blend again until the mixture is fully combined and smooth, scraping down the sides as needed.
- Taste and adjust seasoning, adding more salt or lemon juice if desired.
Notes
- Keep your pesto vibrant green by blanching the spinach first: dip in a large pot of water at a rolling boil for 10 seconds, then immediately transfer to ice water.
- Don't blend for longer than you have to, or it will turn the pesto from green to grayish brown.
- For the best way to enhance flavor, toast the walnuts in a dry skillet for 4-5 minutes until fragrant and lightly browned before adding them to the processor. Let them cool completely to prevent bitter oils.
