Michael Henry
When the Garden Overflows, Make Spinach Pesto
If you’ve ever planted spinach in your backyard garden, you know exactly how this story goes. One week it’s a few tender leaves, and the next week it’s starting to seed and you have to make a decision on what to do with all of it. That’s exactly how this spinach pesto was born in our kitchen.
We had harvested so much fresh spinach from our garden that we needed a recipe that could use it in bulk, and use it beautifully. That’s when I turned to this vibrant, garden-fresh spinach pesto. It’s bright, herby, and honestly one of the most versatile sauces I’ve ever made. Unlike traditional basil pesto, this version leans on fresh spinach as the star, which means you get a milder, slightly earthy flavor that works on pasta, grilled proteins, flatbreads, and more.
What makes this spinach pesto truly special is the combination of toasted pecans in place of the traditional pine nuts. Pecans bring a buttery richness that pairs beautifully with the brightness of fresh lemon zest and the nuttiness of a good Parmigiano Reggiano. The result is a homemade green sauce that’s complex, creamy, and anything but ordinary.
If you love fresh herb sauces, you might also enjoy our Caprese Salad with Cherry Tomatoes — another recipe that celebrates the best of the garden. But for now, let’s get into this spinach pesto.
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Spinach Pecan Pesto
Description
When the backyard garden gives you more spinach than you can eat, you make pesto — and lots of it. 🌱 This Spinach Pesto is made with toasted pecans, fresh lemon, Italian parsley, and real Parmesan, and it comes together in minutes in a food processor. Toss it with pasta, spread it on toast, or use it as a sauce for grilled chicken. The options are endless!
Ingredients
4 handfuls of fresh spinach
1/2 cups toasted pecans
2 cups extra virgin olive oil
1 lemon juiced and zested
1 cup of freshly grated Parmesan
4 cloves of garlic
Season with salt and pepper to taste
1/2 cup italian parsley
Instructions
- Heat a large pot of water and blanch the spinach, parsley and garlic for 30 seconds. Shock it in ice water for 10 seconds. Then using a cheesecloth or linen towel, squeeze out excess water and set aside.
- Place the pecans in a medium sauté pan over medium heat, tossing frequently until they are golden brown.
- In a food processor, pulse together the cheese, toasted nuts, and garlic cloves until well combined.
- Add the spinach, lemon juice, and lemon zest to the food processor and pulse until a paste forms.
- Slowly stream the olive oil into the mixture while the machine is running, drizzling in until the mixture is smooth.
- Stir in salt and pepper to taste.