Spinach Pesto Pasta

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Spinach pesto pasta features a vibrant green sauce made by blending fresh spinach with basil, garlic, Parmesan, and pine nuts, then tossing it with hot pasta for a quick weeknight dinner.

The spinach stretches the basil, making this version more affordable than traditional pesto while adding extra nutrients.

Why You’ll Love It

  • Ready in 20 minutes
  • More affordable than all-basil pesto
  • Sneaks extra greens into your meal
  • Bright, fresh flavor that tastes like spring
  • Sauce freezes well for future meals

Ingredients

For the spinach pesto:

  • 3 cups fresh baby spinach, packed
  • 1 cup fresh basil leaves, packed
  • 1/3 cup pine nuts (or walnuts)
  • 2 cloves garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the pasta:

  • 1 lb pasta (spaghetti, linguine, or penne)
  • Reserved pasta water (1 cup)
  • Salt for pasta water

Optional additions:

  • 1 cup cherry tomatoes, halved
  • Grilled chicken breast, sliced
  • Sautéed shrimp
  • Extra Parmesan for serving
  • Red pepper flakes

Steps

  1. Bring a large pot of generously salted water to a boil for the pasta.
  2. While waiting for the water, make the pesto by adding the spinach, basil, pine nuts, and garlic to a food processor.
  3. Pulse until everything is finely chopped, scraping down the sides as needed.
  4. Add the Parmesan cheese and pulse a few more times to combine.
  5. With the processor running, slowly drizzle in the olive oil through the feed tube until the pesto is smooth and emulsified.
  6. Add the lemon juice, salt, and pepper, then pulse briefly to combine.
  7. Taste and adjust seasoning — it may need more salt or lemon.
  8. Transfer the pesto to a large serving bowl and set aside.
  9. Cook the pasta according to package directions until al dente.
  10. Before draining, reserve 1 cup of the starchy pasta water.
  11. Drain the pasta and add it directly to the bowl with the pesto while still hot.
  12. Toss the pasta and pesto together, adding pasta water a few tablespoons at a time until the sauce coats the noodles evenly and reaches your desired consistency.
  13. Serve immediately, topped with extra Parmesan and any optional additions.

Helpful Tips & Substitutions

Toast the pine nuts. Toasting brings out more flavor — heat them in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until lightly golden.

Nut-free option. Substitute raw sunflower seeds or pepitas for pine nuts — the texture is similar and both are more affordable.

Walnuts work great. They’re cheaper than pine nuts and add a slightly earthier flavor that pairs well with spinach.

Use a high-speed blender. A high-powered blender produces an even smoother pesto than a food processor if you prefer that texture.

Prevent browning. The lemon juice helps keep the pesto green — add it even if you don’t taste it in the final product.

Pasta water is essential. The starch in pasta water helps the pesto cling to the noodles and creates a silky sauce — don’t skip this step.

Dairy-free version. Replace Parmesan with 3 tablespoons nutritional yeast for a vegan pesto that still has savory depth.

Serving Ideas

Serve spinach pesto pasta in shallow bowls with an extra drizzle of olive oil and shaved Parmesan on top.

Add grilled chicken, shrimp, or white beans for protein to make it a complete meal.

Toss in halved cherry tomatoes and fresh mozzarella pearls for a caprese-inspired version.

Pair with crusty garlic bread and a simple side salad dressed with lemon vinaigrette.

Serve with a crisp white wine like Pinot Grigio or Vermentino.

Make-Ahead & Storage

Pesto storage: Transfer pesto to an airtight container, press plastic wrap directly onto the surface to prevent browning, and refrigerate for up to 5 days.

Freeze the pesto: Spoon pesto into an ice cube tray and freeze until solid, then transfer cubes to a freezer bag — they’ll keep for 3 months.

Thaw frozen pesto: Drop a cube or two directly into hot pasta, or thaw in the refrigerator overnight.

Leftover pasta: Store dressed pasta in an airtight container for up to 3 days — reheat gently with a splash of water or olive oil to loosen the sauce.

Don’t freeze dressed pasta: The texture of the noodles suffers, but the pesto alone freezes beautifully.

A Smarter Way to Pesto

Traditional basil pesto is delicious but expensive when basil costs several dollars for a small package.

Adding spinach stretches your basil without sacrificing that fresh, herby flavor — most people can’t tell the difference.

Keep a batch of this pesto in your freezer and a 20-minute dinner is always within reach.

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