Spinach Parsley Pesto
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Spinach Parsley Pesto

A great change up from regular basil pasta, with a very fresh and delicate taste.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Cuisine: American, Italian
Servings: 12 people
Calories: 66kcal
Author: Katie Workman



  • 3 cloves garlic
  • cup minced scallions
  • 2 cups packed parsley leaves
  • 2 cups packed roughly chopped fresh spinach
  • ¼ cup pine nuts optional
  • 1 cup extra virgin olive oil
  • Coarse or kosher and freshly ground pepper to taste
  • cup finely grated Parmesan cheese


  • Place the garlic, scallions, parsley and spinach in a food processor or blender and pulse until everything is roughly chopped (or use a mortar and pestle). Add the pine nuts, if using, the oil, and salt and pepper and process, scraping down the sides, part way through, until everything is well blended.
  • At this point, for best texture you should transfer the pesto to a small bowl or container before stirring in the Parmesan, but you are welcome to throw the cheese into the food processor and pulse to blend.


Calories: 66kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 95mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1387IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 1mg