Spinach Pea Pesto | How to make Spinach Pea Pesto

By Bhavita Singh  |  13th May 2016  |  
4.6 from 5 reviews Rate It!
  • Spinach Pea Pesto, How to make Spinach Pea Pesto
Spinach Pea Pestoby Bhavita Singh
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Video for key ingredients

  • How to make Pesto

About Spinach Pea Pesto Recipe

My version of the classic pesto with spinach and fresh peas. No cooking involved and takes all of ten minutes. This sauce will remain in the refrigerator easily for a week, maybe more. I always keep a jar of pesto in my fridge to use as a spread in sandwiches and wraps, as a dressing for salads and meats, or for pasta.

Spinach Pea Pesto is a delicious dish which is liked by people of all age groups. Spinach Pea Pesto by Bhavita Singh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Spinach Pea Pesto at many restaurants and you can also prepare this at home. This authentic and mouthwatering Spinach Pea Pesto takes 10 minutes for the preparation and few minutes for cooking. When you want to prepare something delicious for a party or special occasion then Spinach Pea Pesto is a good option for you. The flavour of Spinach Pea Pesto is tempting and you will enjoy each bite of this. Try this Spinach Pea Pesto on weekends and impress your family and friends. You can comment and rate the Spinach Pea Pesto recipe on the page below.

Spinach Pea Pesto

Ingredients to make Spinach Pea Pesto

  • Baby spinach- 120 grams
  • Basil leaves - a handful
  • Fresh coriander- 2 cups
  • garlic- 2-3 cloves
  • Fresh peas (shelled)- 1/3 cup
  • Green chilies- 3-4
  • walnuts- 1/4 cup
  • Parmesan cheese- 50 grams
  • Green olives- 6-7
  • salt - if required
  • olive oil (preferably extra virgin) - 1/3 cup

How to make Spinach Pea Pesto

  1. Put all the ingredients except the oil in a food processor/ blender.
  2. Blend all the ingredients for a few seconds and then with the motor running, slowly stream in the olive oil and process until smooth. Start with 1/4 cup olive oil and add more till you get the consistency you like.
  3. If you prefer a thinner pesto, add up to 1/2 cup oil. Taste and add salt if required.

My Tip:

Pesto will remain in the refrigerator for a week or so. If you have a nut allergy, you can leave out nuts altogether or substitute walnuts for any other nuts you prefer. Adjust the amount of oil, according to the consistency you want.

Reviews for Spinach Pea Pesto (5)

Snehalata Janadria year ago

Thanq for the recepy. I made it n my kids like it. I'm using it to sandwiches n roti rolls. Can u please suggest me how else it could be used.?

Kristi Shreea year ago

if basil is not available then what can I use??

Rashmirekha Dasha year ago


Shariq Ashraf2 years ago

Superbly made. The lush green color is telling all about the dish.

Taneesha Mudra2 years ago

so easy and healthy! very nice pesto dish :D

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