Spinach Pesto

Pesto made with Spinach


  • 2 cups baby spinach leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley
  • 1/2 cup chopped walnuts or pine nuts
  • 1/2 cup parmesan cheese
  • 3 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • salt and fresh ground pepper , to taste
  • 1/3 cup Wilson’s Extra Virgin Olive Oil (use more or less for desired consistency)


Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary. Taste for seasoning and adjust accordingly.

If you prefer a thinner consistency, add more of your Wilson’s Extra Virgin Olive Oil and process until combined.

Transfer to a jar with a lid.

Keep in the refrigerator for up to two weeks.

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