Spinach Pecan Pesto Recipe
Spinach and pecan bring hearty greens and sweet nutty flavor to this traditional italian sauce. We love ours on pasta or on top of baked chicken with cheese!
How to Make the Best Spinach Pecan Pesto
This spinach pecan pesto offers a vibrant twist on the classic Italian sauce. The combination of fresh spinach and pecans creates a more substantial, earthy pesto that works beautifully as a finishing touch for pasta dishes or as a flavorful coating for baked proteins.
What makes this pesto special is the balance of flavors—the nuttiness of the pecans complements the bright, fresh basil and spinach, while lemon zest and juice add a citrus brightness that ties everything together. The addition of spinach not only increases the nutritional value but also creates a deeper color and more complex flavor profile than traditional basil pesto.
Use this versatile sauce on hot pasta, drizzle over baked chicken with melted cheese, spread on sandwiches, or dollop on roasted vegetables for an instant upgrade to any meal.
Spinach Pecan Pesto
Spinach and pecan bring hearty greens and sweet nutty flavor to this traditional italian sauce. We love ours on pasta or on top of baked chicken with cheese!
Ingredients
Pesto
Instructions
Pesto
- In a food processor, add the spinach, basil, pecans, lemon juice, lemon zest, garlic, salt, and parmesan cheese. Pulse 15 to 20 times until the ingredients are coarsely chopped.
- Set the food processor to run on low speed. Slowly pour the olive oil through the food chute until incorporated.
- Use the pesto right away or store in air tight container in the refrigerator for up to two weeks.
Notes
- Store in an airtight container in the refrigerator for up to two weeks.