Description
This easy Spinach Pesto is a simple, no-cook sauce that’s full of fresh flavor, perfect for mixing with pasta, spreading on sandwiches, or serving as a dip. It’s a kid-friendly way to add greens into meals and comes together in minutes.
Ingredients
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese
- 1/4 cup sunflower seeds (or walnuts)
- 1 small garlic clove
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons water
- 1 tablespoon lemon juice (optional)
Instructions
- Add the spinach, Parmesan, sunflower seeds, garlic, and salt to a food processor or blender.
- Pulse to combine, scraping down the sides as needed.
- With the motor running, drizzle in the olive oil and water until the mixture is smooth and spreadable.
- Add lemon juice if using, and blend again.
- Use immediately or store in the refrigerator or freezer.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in ice cube trays, then transfer to a freezer bag for up to 3 months.
- Use as a sauce for pasta, dip for crackers, or spread on sandwiches.
- You can substitute other greens like kale or arugula for the spinach.
- To make it dairy-free, use nutritional yeast instead of Parmesan.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 0g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 2mg
