So fresh and vibrant, this Spinach Arugula Pesto is super easy to make and incredibly versatile. A delicious addition to everything from pastas to pizza, tossed with grilled veggies, in soups or sandwiches, as a topping for eggs and more!
A go-to for us for pizzas and cozy pasta dinners, this is not your average pesto recipe. Imagine lots of fresh, leafy greens, bright, herby parsley and fresh lemon, sweet basil, garlic, Parmigiano Reggiano and nutrient-rich pumpkin seeds for a slightly chewier texture. Every bite is bursting with flavour!
For this recipe I’ve used a combination of baby spinach, arugula, basil and parsley to produce a pesto that is packed with a range of nutrients and rich in colour.
Here’s Everything You’ll Need to Make this Spinach Arugula Pesto
- Baby spinach
- Arugula
- Fresh basil
- Fresh parsley
- Garlic cloves
- Fresh squeezed lemon juice
- Pumpkin seeds
- Freshly grated Parmigiano Reggiano
- Coarse sea salt
- Extra-virgin olive oil
I use pumpkin seeds (pepitas) in a variety of recipes and always have them on hand. They’re a great source of calcium and make such a lovely, crunchy addition to so many dishes. If you have the time, you can lightly toast them in a skillet in advance. Toasting them will result in a richer, nuttier flavour.
Variations
This recipe is completely adaptable to whatever greens, herbs, nuts or seeds you have on hand, making it a great staple to have in your rotation year-round. If you don’t have pumpkin seeds, almonds, hazelnuts and walnuts all work well and sunflower seeds are a great nut-free alternative.
Moreover, this pesto can be made ahead of time and stored in a well-sealed container in the refrigerator for up to 3 days. Even better? Pesto also freezes beautifully! Freeze it in an ice cube tray then transfer it to a zip-loc bag or air-tight container for future use. *If using from frozen, be sure to bring to room temperature before cooking.
This spinach arugula pesto recipe is such a great way to get your greens in during the colder months or to use up that stash of herbs and veggies you have in your kitchen. All you have to do is blitz everything together in a 4-cup food processor like this one and you’re good to go. Try it with kale, cilantro or fresh tarragon!
Also, reminder to store leafy herbs like basil, cilantro and parsley outside the fridge in a tall glass with a little water. Just change out the water every couple of days and they will thrive!
Spinach Arugula Pesto
Equipment
- Cutting board
Ingredients
- 2 cups baby spinach
- 1 cup arugula
- ¼ cup fresh basil
- ¼ cup fresh parsley
- 2 to 4 garlic cloves peeled
- 1 to 2 tablespoons fresh squeezed lemon juice about half a lemon
- ¼ cup pumpkin seeds
- ½ cup freshly grated Parmigiano Reggiano
- ½ teaspoon coarse sea salt
- ½ cup extra-virgin olive oil
Instructions
- In a 4-cup food processor, add spinach, arugula, basil, parsley, garlic, lemon juice, pumpkin seeds, cheese and salt and pulse just until all ingredients are finely chopped. Pour in olive oil and continue to mix, stopping intermittently to gently scrape down the sides with a spatula as needed. Taste and adjust with more salt, lemon or oil to your taste. Serve immediately or transfer to an air-tight container for dinners through the week.
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