Spinach Arugula Pesto
I love making this spinach arugula pesto in the spring when fresh greens start showing up at the farmer’s market—they taste so much better than anything from the grocery store. The arugula adds a subtle peppery bite that’s softened by the spinach, and it’s such a beautiful way to celebrate seasonal greens.
I always use real Parmesan for its salty, savoury depth, and I swap traditional pine nuts for almonds—they’re more affordable, easy to find, and taste just as good.
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Ingredients For Spinach Arugula Pesto
Ingredient Notes
- Almonds: These add a rich, nutty flavour and help thicken the pesto. Toasting them adds even more depth and gives the pesto a slight texture if you don’t blend them too smoothly.
- Arugula: Arugula has a fresh, peppery flavour that adds a bit of bite to the pesto. It balances nicely with the spinach and makes the pesto feel a little more unique than a traditional basil version.
- Extra Virgin Olive Oil: This is the base that brings everything together. It gives the pesto a smooth texture and adds a fruity richness.
- Garlic: Just one small clove adds a sharp, savoury punch. It’s strong, so a little goes a long way.
- Parmesan Cheese: Real Parmesan (Parmigiano Reggiano) gives the pesto its signature salty, umami depth. It also helps thicken the mixture and makes the flavours taste more rounded.
- Salt (Coarse Or Flaky): Salt brings out all the flavours in the pesto. I like using coarse or flaky salt because it’s easier to control than a finer grain.
- Spinach: Spinach softens the pepperiness of the arugula and gives the pesto its fresh, vibrant green colour.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Almonds: You can splurge on pinenuts if you like, or you can use the same amount of walnuts, cashews, or sunflower seeds.
- Arugula: Baby kale or watercress can replace arugula if you want something with a similar peppery flavour.
- Extra Virgin Olive Oil: Any light-tasting olive or neutral oil, like avocado oil, can be used instead.
- Parmesan Cheese, Finely Grated: Grated pecorino or Grana Padano can be used instead.
- Salt: You can use the same amount of kosher salt or about half the amount of table salt instead.
- Spinach: Swap in baby kale, Swiss chard, or even more arugula if you don’t have spinach.
Recipe Variations
Try any of the following for a twist on this spinach arugula pesto recipe:
- Avocado: Blend in ½ of a ripe avocado.
- Chilli Flakes: Add ¼ teaspoon of red pepper flakes.
- Feta Cheese: Stir in ½ cup of crumbled feta cheese.
- Greek Yogurt: Stir in ¼ cup of plain Greek yogurt.
- Lemon Juice: Add 1 tablespoon of fresh lemon juice.
- Mint: Replace ½ cup of spinach with ½ cup of fresh mint.
- Sun-Dried Tomatoes: Blend in ¼ cup of chopped sun-dried tomatoes.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Spinach Arugula Pesto
STEP 1: Toast the almonds in the oven until fragrant and golden. Set aside to cool slightly.
STEP 2: Place all ingredients except the olive oil in the bowl of a food processor.
STEP 3: Pulse the mixture until coarse and chunky.
STEP 4: With the processor running, slowly drizzle in the olive oil and blend until you are happy with the texture.
Expert Tips
1. Let the almonds cool for a few minutes after toasting so they don’t melt the cheese or wilt the greens.
2. Avoid packing the greens too tightly in the food processor so the ingredients have room to move and blend evenly.
3. Drizzle the olive oil slowly to help the pesto blend smoothly without separating.
Recipe Notes
- A light golden colour and a nutty smell are the best signs that the almonds are ready—don’t wait for them to darken too much.
- Dry greens are essential for a pesto that isn’t watery, so give them a good spin or gently blot them with a clean tea towel.
- Stop and check the texture a couple of times as you blend—pesto comes together quickly, and it’s easy to over-process it into a paste.
- If your pesto looks too thick, add a splash of olive oil or even a teaspoon of water to loosen it slightly.
- Taste the finished pesto with a small spoon or spread on a cracker before adjusting the salt—you may not need more, depending on your Parmesan.
Storage
- Store your pesto in a clean glass jar with a thin layer of olive oil over the surface to help prevent browning. Store in the fridge for up to 2 weeks, or freeze in small containers for up to 2 months. You can also spoon it into an ice cube tray, freeze it until solid, and then pop the cubes into a sealed bag for later use.
Use Spinach Arugula Pesto With These Recipes
- Pesto Gnocchi: A weeknight game changer with only five ingredients, ready in 15 minutes.
- Orzo Pesto Salad: Loaded with basil, cherry tomatoes, and fresh mozzarella, this is a simple and light pasta salad.
- Homemade Pesto Mayo: A condiment game changer! All you need is a few minutes of time to make this super creamy flavour bomb.
Did you make this spinach arugula pesto? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Spinach Arugula Pesto
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Baking sheet
- Parchment paper
- Salad spinner optional
- Food processor or stand or immersion blender
- Rubber spatula
- Glass jar(s) with tight-fitting lid(s) for storage
Ingredients
- ¾ cup almonds, raw, slivered
- 3 cups spinach, washed and dried
- 1 cup arugula, washed and dried
- 1 cup Parmesan cheese, finely grated
- ½ teaspoon coarse salt, or flaky
- 1 clove garlic, peeled, end trimmed
- ¾ cup extra virgin olive oil
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper. Scatter the almonds on the sheet and toast for 8 to 10 minutes, stirring halfway through. The almonds should be fragrant and golden. Set aside to cool slightly.
- While the almonds are toasting, wash and dry the spinach and arugula. Use a salad spinner if you have one to ensure the leaves are dry.
- Place the spinach, arugula, toasted almonds, Parmesan cheese, salt, and garlic in the bowl of a food processor. Pulse 5 to 10 times, or until the mixture is coarse and chunky.
- With the food processor running, drizzle the olive oil in a slow, steady stream. Stop to scrape down the sides of the bowl a couple of times as needed. Once the oil is incorporated, process for 5 to 10 seconds or until the pesto reaches your desired texture. Taste and adjust seasoning if necessary.
- Spoon the pesto into a clean glass jar. Store, tightly covered, in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Recipe Notes
- Store the pesto in clean glass jars with tight fitting lids in the refrigerator.
- Spinach pesto will keep in the freezer for up to two months.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
I could see this coating some beautiful pasta or gnocchi, or as a spread on a panini. I always find pine nuts so expensive, so I like the use of almonds instead!
I could not agree more about the parm! It makes this (and every other recipe it touches) so fabulous. Thanks for sharing. 🙂
I love pesto! It always adds such a bright flavour wherever you add it. I’ve never made it with arugula and spinach before, and I bet it has a nice bitter bite. Delicious!!
Like you, I’m a BIG fan of pesto. I’ve done plenty of variations over the years and I’m always looking forward to a new one. Last year I got a fair bit of arugula in my CSA and (sadly) I let a little bit of it go to waste. That stuff just doesn’t last long. So I have to say, I’m thrilled that I can use it in this fantastic recipe! Love that you used almonds too – they’ve got a great flavour that pairs so nicely with peppery arugula.
I love that this pesto uses almonds instead of pine nuts! they’re so expensive nowadays!! now I know what to do with leftover spinach!!
What a fantastic combination for pesto. Fresh pesto is the best and with these flavours, I bet it was delicious. And I know what you mean about real parmesan vs the shaker stuff. There is zero comparison for sure. Thankfully, ours isn’t quite as pricey here as back home. As much as I miss Newfoundland, i don’t miss the food costs…lol! Looks fantastic!
Ooh, I love the idea of adding spinach to pesto. I haven’t tried. It’d be a sneaky way to add vegetables to dishes without the kids knowing.
I never would have thought to make pesto from spinach – so healthy and so smart! And I love that you’ve given all those ideas on how to use it!