Why You’ll Love Easy Spinach Pesto Recipe

It’s nutrient‑packed: the baby spinach gives you a boost of vitamins and iron, while the sunflower seeds add texture and wholesome fats.
It’s fast and fuss‑free: just toss everything into a blender or food processor, blend, and you’re done.
It’s allergy‑friendly: by using sunflower seeds instead of traditional pine nuts or walnuts, it avoids common nut allergens.
It’s versatile: use it for pasta, pizza, grains, eggs, toast, or even soups.
It stores beautifully: you can refrigerate it or freeze it for later meals—perfect for busy households.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups lightly packed baby spinach
1/3 cup extra‑virgin olive oil
1/4 cup fresh lemon juice (from about 1 lemon)
1/2 cup grated Parmesan cheese
1/2 cup roasted unsalted sunflower seeds
Salt, to taste

Directions

Gather your ingredients. Wash and dry the baby spinach if needed.
Add the spinach, olive oil, lemon juice, grated Parmesan, and roasted sunflower seeds into a blender or food processor.
Blend very well until the mixture is very smooth, stopping to scrape down the sides of the bowl as needed.
Season to taste with salt, if needed.
Use the pesto stirred into about 1 pound of cooked pasta, spread on pizza, or whatever application you prefer.

Servings and timing

Makes about 1 cup of pesto, enough for approximately 1 pound of cooked pasta.
Prep time: ~10 minutes
Cook time: 0 minutes (no cooking required)
Total time: ~10 minutes
Servings: 8 (as a sauce portion)

Variations

Swap baby kale or regular kale instead of baby spinach for a slightly more earthy flavor.
Use pine nuts or walnuts in place of sunflower seeds if nuts are not a concern and you prefer that flavor.
Make it vegan by substituting the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.
Add a handful of fresh basil leaves to give it more of a classic pesto flavor.
Mix in garlic or a pinch of red pepper flakes for extra bite.
Use less olive oil or more lemon juice to make the pesto lighter or more citrusy.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 to 5 days.
Freezer: Portion the pesto into zip‑top freezer bags (press flat to remove air) and freeze for up to 3 months.
Use: When ready to use frozen pesto, thaw at room temperature or in the fridge, then stir into hot pasta or heat gently. Because it’s already blended, no reheating is required beyond warm food.
Tip: Freezing in flat bags helps you break off just the portion you need later.

FAQs

What kind of spinach should I use?

You can use fresh baby spinach for the best texture and flavor—it blends smoothly and retains a bright green color. Frozen spinach is not recommended for this recipe, as it tends to introduce more water and alters the texture.

Can I make this ahead of time?

Yes — you can make the pesto ahead and store it in the fridge for up to about 5 days, or freeze it for future meals.

Can I freeze this spinach pesto?

Absolutely. Freeze in portions (for example zip‑top bags pressed flat) and it will keep for up to 3 months. Thaw at room temperature or in the fridge when you’re ready to use it.

What else can I use this pesto for besides pasta?

You can spread it on pizza, toss it with grains like quinoa, stir it into soups or stews for extra flavor, top eggs or toast, or use it as a marinade/spread for chicken or veggies.

Can I add basil to this pesto?

Yes, adding a handful of fresh basil leaves will bring more of that classic pesto flavor.

What if I’m allergic to nuts and seeds — is there an alternative to sunflower seeds?

Sunflower seeds were chosen because they are a nut‑free alternative. If you cannot use seeds, you might try pumpkin seeds (pepitas) or omit seeds altogether — though the texture and richness will differ.

What if I don’t eat dairy — how can I make this pesto dairy free?

You can replace the Parmesan cheese with nutritional yeast or a vegan Parmesan substitute. The flavor may change slightly, but it will still be tasty.

Should I use a blender or a food processor?

Either works. A high‑speed blender may finish faster. If you use a food processor, you may need to scrape down the sides more frequently to ensure smooth blending.

How do I know when the pesto is done blending?

You want the mixture to be very smooth, without noticeable chunks of spinach, seeds, or cheese. Stop blending and scrape the sides of the bowl to make sure everything is evenly processed.

Can I change the oil or cheese?

Yes — you can experiment with oils (for example a mild avocado oil) or cheeses (a sharp Asiago, for instance). Just keep in mind the balance of flavor and texture may shift slightly.

Conclusion

This easy spinach pesto delivers big flavor with minimal effort — a smart way to sneak more greens into meals while keeping things kid‑friendly and balanced. It’s versatile, allergy‑conscious, and perfect for prepping ahead so you’re ready for pasta nights, pizza nights, or simply boosting your everyday dishes. Give it a try and you may find this becoming a go‑to sauce in your weekly rotation.