Spinach Pesto Sauce

Swap out the basil-heavy base of traditional pesto for spinach, and you get a sauce that’s milder, earthier, and stretches your dollar a lot further than buying bunches of fresh basil. A tablespoon of dried basil still carries the familiar pesto flavor, but the spinach does the bulk of the work.

Everything goes straight into the blender: spinach, pine nuts (or cashews), olive oil, basil, salt, and water. Blend until smooth and you’re done. No cooking, no toasting, no fuss. The water loosens the sauce to a pourable consistency that works well tossed with hot pasta or drizzled over grilled vegetables.

One thing worth noting: the acid in spinach amplifies garlic, which is why this recipe uses less than you’d expect. The garlic flavor builds over time as the sauce sits, so taste it after chilling before adding more.

Pro Tips

• Keep it cold: This sauce is meant to be stored cold and added to hot food at serving time. Heating it dulls the color and wilts the fresh flavor.
• Cashews work great: If pine nuts are too pricey, cashew pieces blend just as smooth and add a subtle creaminess.
• Thin as needed: If it thickens in the fridge, stir in a splash of water or olive oil before using.

Variations

• Cheesy version: Blend in a handful of grated Parmesan for a richer, more traditional pesto flavor (no longer vegan, but very good).
• Arugula blend: Replace half the spinach with arugula for a peppery kick that pairs well with grilled steak or roasted potatoes.