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Spinach, Lemon and Pine Nut Pesto

I make this pesto without parmesan cheese and add it to the pasta directly. But if you´re using it for something other than pasta, add ¼ cup grated parmesan or asiago cheese to the processor. Makes about 2 cups pesto, enough for 4 servings of pasta.
Course: Main
Servings: 4
Author: Paula from Vintage Kitchen Notes


  • 2 cups fresh spinach washed
  • ½ cup fresh parsley
  • ½ cup fresh arugula
  • ¼ cup pine nuts
  • 1 shallot
  • Juice of ¼ to ½ a lemon
  • 1/3 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 12 oz. pasta cooked al dente
  • Grated parmesan cheese to serve


  • Put all ingredients, except pasta, in the bowl of a food processor, fitted with the metal blade. Process for 30 seconds, or until it forms a paste. Check seasonings and continue to process until it´s puréed to your liking.
  • Keep in the refrigerator, in a container with a lid, and a thin layer of olive oil on top, to prevent oxidation.
  • Cook pasta al dente according to package directions, toss with pesto, sprinkle with grated parmesan and serve.