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Spinach Pesto

  • Duration
  • Cook Time
  • Prep Time
  • 3 ServingsServings


  • 2 cups fresh spinach leaves, well-washed and stemmed
  • 1/2 cup fresh parsley, preferably Italian flat leaf
  • 1/4 cup parmesan cheese, freshly grated
  • 3 garlic cloves
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon Sea Salt
  • 1 teaspoon fresh ground black pepper



1 Place all ingredients into food processor and process to a fine paste.
2 Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
3 Keeps for weeks in the refrigerator.

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