Parsley Spinach Pesto

< 1 min read

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Recreate the classic pesto sauce with spinach and parsley instead of basil with this Parsley Spinach Pesto Recipe.

Dressings & Sauces


360 ml (1½ cup)

15 mins


• 120 mg Olive Oil
• ½ tsp Salt
• 145 g Spinach
• 50 g Parsley Leaves
• 60 g Parmesan Cheese (grated)
• 2 tbsp Walnuts
• 1 Garlic (clove)


  1. Place all the ingredients in the blender container from the order listed.
  2. Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting.
  3. Blend for 25-30 seconds. Use a tamper to press the ingredients toward the blades.

Recipe yields 360 ml (1 ½ cup), enough to coat 1 ½ pound (680 g) cooked bowtie pasta.

Nutrition Facts
360 ml (1½ cup) servings per container
Serving size 60 ml (¼ cup)

Amount per serving
Calories 220
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat g
Cholesterol 5mg 2%
Sodium 350mg 16%
Total Carbohydrate 4g 2%
Dietary Fiber 2g 7%
Total Sugars 0g
Includes g Added Sugars 0%
Protein 4g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.