Spinach Pesto

Source: https://www.chopchopfamily.org/recipe/spinach-pesto/

Classic Italian pesto is made with basil, Parmesan cheese, and pine nuts, but there are a lot of other herbs, leafy greens, cheeses, and nuts that work as well. Here, we’re using spinach, feta, and walnuts — but you can mix and match however you like! Use the pesto to add pizzazz to your sandwiches. Or add 1 tablespoon to your favorite vinaigrette to amp up the flavor. (Or, of course, you can stir some into a bowl of cooked pasta.)

kitchen gear

  • Food Processor (adult needed)
  • Measuring cup
  • Measuring spoons
  • Grater
  • Rubber spatula, for scraping 



  • 2 cups baby spinach leaves (packed, about 4 ounces)
  • 1 large garlic clove, peeled
  • 1⁄4 cup lightly toasted walnuts or almonds
  • 1⁄2 cup crumbled feta or shredded cheddar cheese
  • 1⁄2 cup olive or vegetable oil
  • 1⁄2 teaspoon teaspoon kosher salt



  • Put all the ingredients in the bowl of the food processor fitted with a steel blade and process until the mixture is well chopped. Stop and use the spatula to scrape down the sides of the bowl if anything is getting stuck.
  • Use right away, or cover and refrigerate up to 2 days. 


To toast nuts:

Put them on a baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about 5 minutes.


  • Substitute basil and/or parsley leaves for the spinach
  • Substitute 1 cup cilantro and 1 bunch scallions for the spinach, and ricotta for the feta or cheddar cheese
  • Substitute pecans or pine nuts for the walnuts or almonds

Did you come up with your own version? Write to us about it! info@chopchopmag.org 

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