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Garden to Plate : Spinach Pesto

Spinach pesto from fresh spinach leaves full of goodness and flavor. It can be used as a spread or a dip or even put into roti rolls!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course condiments
Cuisine Italian
Servings 1 medium


  • 2 cups spinach leaves (baby preferred)
  • 1/4 cup Walnuts toasted
  • 4 - 5 pods garlic
  • 1/4 cup ricotta cheese
  • 1/4 cup olive oil
  • 1 lemon juice
  • 1 lemon zest
  • 1 tsp pepper
  • to taste salt


  • Wash spinach leaves in running water thoroughly. If my spinach is store bought, I typically soak my store-bought spinach in vinegar and salt water for about 10 minutes and rinse in it running water.
  • Grind together all the ingredients of pesto adding olive oil little by little till smooth.
  • Store in a dry air tight container in fridge for about a week. Can be frozen up to a month.


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