Spinach pesto is a quick, healthy sauce made with fresh spinach, olive oil, Parmesan cheese, nuts (like cashews or walnuts), and a bit of lemon juice. It’s an easy way to add veggies to your toddler’s meals and tastes great on pasta, toast, or as a dip.
This recipe is perfect for busy parents. You can make it in different ways, like using frozen spinach pesto, making it vegan, or adding walnuts. Keep reading to learn more about these fun variations.
Why You’ll Love This Spinach Pesto Recipe
This spinach pesto is quick, easy, and great for toddlers. It’s made with simple, fresh ingredients you probably have at home.
- It takes only 5 minutes to make.
- It’s a simple way to add spinach to toddler meals.
- You can mix it with pasta, rice, or spread it on toast.
- It’s soft, mild, and easy for little ones to eat.
- You can freeze extra pesto for busy days.
- It’s easy to swap ingredients if needed
What You Need to Make This Spinach Pesto
This recipe is quick, simple, and perfect for busy moms like us. Here’s what you’ll need:
Ingredients:
- 2 cups fresh spinach leaves (washed well)
- ¼ cup olive oil
- 1 clove garlic (optional for toddlers under 1)
- ¼ cup grated Parmesan cheese (or use nutritional yeast if dairy-free)
- 2 tablespoons lemon juice (fresh is best)
- ¼ cup cashew nuts (or use sunflower seeds if your home is nut-free)
- A small pinch of salt (skip for babies under 1)
Substitutions
Don’t worry if you don’t have everything. Here’s how you can swap a few things:
- Cashew nuts can be replaced with almonds or sunflower seeds.
They make the pesto creamy and smooth too. - Parmesan cheese can be swapped with nutritional yeast.
It adds a cheesy taste without using dairy. - Lemon juice can be replaced with apple cider vinegar.
It keeps the pesto fresh and a little tangy. - Garlic can be left out if you want.
The pesto will still taste light and delicious.
How to Make Spinach Pesto
Let’s make this easy, green sauce together!
- Grab your blender or food processor. It makes the job quick and easy.
- Put these into the blender:2 cups fresh spinach, ¼ cup olive oil, 1 clove garlic (if using), ¼ cup cashew nuts (or seeds), 2 tablespoons lemon juice.
- Close the lid and blend everything until it looks smooth and creamy.
If it’s too thick, add a little water or more olive oil to loosen it. - Once blended, add ¼ cup grated Parmesan cheese (or nutritional yeast) and pulse a few seconds. Check the taste — you can add a tiny pinch of salt if needed.
- Spoon your pesto over cooked pasta, mix it with rice, or spread it on toast. It’s so tasty, even picky eaters love it.
How to Store Spinach Pesto
This spinach pesto is easy to save for later. You can keep it fresh in the fridge or freeze small portions for busy days.
- Keep leftover pesto in a clean jar with a lid or an airtight container.
- Store it in the fridge for up to 3 days.
- To freeze, spoon pesto into an ice cube tray. Once frozen, pop the cubes out and put them in a freezer bag.
- Frozen pesto stays good for up to 3 months.
- Thaw frozen pesto in the fridge or stir it into warm pasta to melt.
Best Tips for Success
These easy tips will help your spinach pesto turn out great.
- Wash spinach leaves well before blending.
- Use fresh lemon juice for better taste.
- If the pesto is too thick, add a little olive oil or water.
- Leave out garlic for babies under 1 year.
- Blend spinach, nuts, and olive oil first. Then add Parmesan cheese.
- Taste before serving. Add a little salt if your toddler is over 1.
Try out more hidden veggies recipes like Carrot Smoothie , Broccoli Cheese Bites and Easy Broccoli Cheese Pinwheels.
Spinach Pesto variations
Want to switch things up? Here are some fun and tasty ways to make your Spinach Pesto a little different. They’re still easy and perfect for little hands.
Frozen Spinach Pesto
Frozen spinach pesto is perfect for busy days. It helps you save time and still have fresh pesto ready to go whenever you need it.
How to make it:
Simply freeze your spinach pesto in an ice cube tray. When you’re ready, pop out a cube and blend it with peanut butter, banana, and a little milk for a quick, healthy smoothie.
Spinach Pesto (No Basil)
If your kids aren’t a fan of basil, you can make pesto without it. The spinach still gives it a fresh, green taste that’s perfect for toddlers.
How to make it:
Just make your spinach pesto without the basil. Then, blend it with yogurt, peanut butter, and some frozen berries for a tasty smoothie.
Vegan Spinach Pesto
A vegan version of spinach pesto is a great option for families who avoid dairy. It’s just as tasty but made without cheese.
How to make it:
To make it vegan, simply swap the Parmesan cheese for nutritional yeast. Then, blend it with almond milk, peanut butter, and bananas for a creamy, dairy-free smoothie.
Spinach Pesto with Walnuts
Adding walnuts to your spinach pesto gives it a nice crunch and extra healthy fats. It’s a great way to make the pesto even more filling.
How to make it:
Use your regular spinach pesto and add walnuts. Then, blend it with banana and a splash of milk for a smooth and satisfying smoothie.
Swap Yogurt for Banana
If you want a sweeter, creamier smoothie, you can swap yogurt for banana. This change makes the smoothie extra smooth and naturally sweet.
How to make it:
Just leave out the yogurt and add an extra banana. Blend it with your spinach pesto, peanut butter, and a little milk for a delicious, creamy treat.
Want to more Spinach Recipe Try out Blueberry Banana Spinach Smoothie, Spinach Muffins Recipe
Spinach Pesto
Try this healthy pesto with your favorite pasta. It is healthy and kid will approve it.
8
servings5
minutes162
kcal5
minutesIngredients
2 cups fresh spinach leaves (washed well)
¼ cup olive oil
1 clove garlic (optional for toddlers under 1)
¼ cup grated Parmesan cheese (or use nutritional yeast if dairy-free)
2 tablespoons lemon juice (fresh is best)
¼ cup cashew nuts (or use sunflower seeds if your home is nut-free)
A small pinch of salt (skip for babies under 1)
Directions
- Grab your blender or food processor. It makes the job quick and easy.
- Put these into the blender:2 cups fresh spinach, ¼ cup olive oil, 1 clove garlic (if using), ¼ cup cashew nuts (or seeds), 2 tablespoons lemon juice
- Close the lid and blend everything until it looks smooth and creamy.
- If it’s too thick, add a little water or more olive oil to loosen it.
- Once blended, add ¼ cup grated Parmesan cheese (or nutritional yeast) and pulse a few seconds. Check the taste — you can add a tiny pinch of salt if needed.
- Spoon your pesto over cooked pasta, mix it with rice, or spread it on toast. It’s so tasty, even picky eaters love it.
