Spinach Pesto

Spinach Pesto | ChopChop


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.) 

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 1 Cup

Kitchen Gear: 

Food processor (adult needed)
Measuring cup
Measuring spoons

Rubber spatula, for scraping 


2 cups
baby spinach leaves (packed, about 4 ounces)
1 clove
garlic (large), 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


  1. Carefully, with the help of your adult, put the steel blade in the food processor.
  2. Put all the ingredients in the bowl of the food processor 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.
  3. 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.

Other combinations we like:

  • 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