This quick and easy spinach pesto recipe is proof that simple ingredients can create incredible flavour. Made with fresh baby spinach, garlic, sunflower seeds, lemon juice, nutritional yeast, and olive oil, it’s a bright, versatile sauce that’s ready in just 5 minutes.
Whether you’re making pesto pasta, sandwiches, grain bowls, or roasted vegetables, this homemade pesto is one recipe you’ll come back to again and again.
Table of Contents
- What I Changed After Testing
- Why I Love This Recipe
- Ingredient Summary
- Substitutions & Variations
- Directions
- Storage & Make Ahead
- Other Pesto Recipes You’ll Love
- Final Thoughts
- Connect With Me
I originally started making spinach pesto as a way to use up extra spinach before it wilted in the refrigerator. Like many home cooks, I’d buy a large container of baby spinach with good intentions and then find myself scrambling to use it by the end of the week.
After testing several versions, I realized I actually preferred spinach pesto to many traditional pesto recipes. The spinach creates a milder, more versatile flavour, while the lemon and garlic keep it vibrant and fresh.
Now it’s one of those recipes I make almost weekly because it’s affordable, nutritious, and works with whatever I have in the fridge.
What I Changed After Testing
Many spinach pesto recipes use pine nuts and large amounts of Parmesan cheese. While delicious, I wanted a version that was more affordable, pantry-friendly, and naturally dairy-free.
After testing several combinations, toasted sunflower seeds gave me the rich texture I wanted without the cost of pine nuts. Nutritional yeast adds a savoury, cheesy flavour while keeping the pesto light and versatile.
The biggest difference came from balancing the lemon juice and olive oil. Too much lemon made the pesto sharp, while too little made it taste flat. This version strikes the perfect balance.
Why I Love This Recipe
- Perfect for using up extra spinach
- Ready in just 5 minutes
- Budget-friendly alternative to traditional basil pesto
- Naturally dairy-free and easy to make vegan
- Packed with fresh flavour
- Great for pesto pasta, sandwiches, bowls, and vegetables
Ingredient Summary
Baby Spinach
The star of this spinach pesto recipe. Fresh baby spinach creates a mild, earthy flavour and vibrant green color.
Nutritional Yeast
Adds a savoury, cheesy flavour similar to Parmesan cheese.
Sunflower Seeds
A budget-friendly alternative to pine nuts. Toasting them adds even more flavour.
Garlic
Fresh garlic gives the pesto its bold, savoury character.
Lemon Juice
Brightens the pesto and balances the richness of the olive oil.
Extra Virgin Olive Oil
Use a good-quality extra virgin olive oil for the best flavor.
Salt & Pepper
Simple seasonings that bring everything together.
Substitutions & Variations
One thing I love about pesto is how flexible it is.
- Swap sunflower seeds for pine nuts, walnuts, almonds, or cashews.
- Add fresh basil for a spinach basil pesto.
- Use Parmesan cheese instead of nutritional yeast.
- Add red pepper flakes for heat.
- Stir into Greek yogurt for a creamy dip.
- Add avocado for a creamy spinach pesto.
- Use kale or arugula in place of some of the spinach.
Directions
Step 1: Add Ingredients to the Food Processor
Add spinach, nutritional yeast, sunflower seeds, garlic, lemon juice, salt, and pepper to a food processor.
Step 2: Pulse
Pulse several times until the ingredients begin to break down.
Step 3: Add Olive Oil
With the motor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
Step 4: Taste and Adjust
Taste and adjust with additional salt, pepper, or lemon juice if needed.
Step 5: Serve
Use immediately or transfer to an airtight container and refrigerate.
Recipe Tips
- Toast the sunflower seeds for deeper flavor.
- Use fresh lemon juice rather than bottled.
- Don’t over-process the pesto—you want it smooth but not completely puréed.
- Add olive oil slowly for the best texture.
- Taste before serving and adjust seasoning as needed.
- If the pesto seems thick, add a tablespoon of water to loosen it.
Storage & Make Ahead
- Store your spinach pesto sauce in an airtight container in the refrigerator for up to 5 days.
- To help preserve the bright green color, pour a thin layer of olive oil over the top before storing.
- You can also freeze pesto in ice cube trays for up to 3 months. I love keeping a batch in the freezer for quick weeknight meals.
FAQ’s
Other Pesto Recipes You’ll Love
Final Thoughts
This homemade spinach pesto is one of those recipes that proves cooking at home doesn’t have to be complicated. With just a few ingredients and a food processor, you can create a bright, flavorful sauce that instantly elevates everything from pasta to sandwiches.
I love that it’s affordable, customizable, and ready in minutes. Whether you’re looking for an easy spinach pesto pasta, a simple spread for sandwiches, or a way to use up extra greens, this recipe is one you’ll find yourself making again and again.
Connect With Me
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Lemon and Spinach Pesto Recipe
A bright, flavorful twist on classic pesto made with spinach, sunflower seeds, and nutritional yeast. Perfect for pasta, sandwiches, or freezing for later.
Ingredients
- 1 cup fresh baby spinach, packed
- 2–4 tablespoons nutritional yeast (start with 2, add more to taste)
- ½ cup sunflower seeds (toasted optional)
- 2 cloves garlic
- Juice of 1 lemon (about 2 tablespoons)
- ½ cup extra virgin olive oil
- Salt & pepper, to taste
Instructions
- Add all ingredients—spinach, nutritional yeast, sunflower seeds, garlic, lemon juice, salt, and pepper—to a food processor.
- Pulse a few times to break down the ingredients.
- With the motor running, slowly drizzle in olive oil until the mixture is smooth and creamy.
- Taste and adjust salt, pepper, or lemon juice if needed.
- Use immediately, or store in the fridge in an airtight container for up to 5 days.
Notes
Enjoy this versatile, veggie-packed sauce on everything from pasta and grain bowls to toast and roasted veggies. It’s a staple you’ll come back to again and again!
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
