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Parsley Spinach Pesto

Spinach and parsley replace basil in this flavourful variation of classic pesto sauce.

fresh parsley spinach pesto


  • 120 ml (½ cup) olive oil
  • ½ teaspoon salt, optional
  • 180 g (6 cups) fresh spinach
  • 30 g (½ cup) Italian flat leaf parsley
  • 40 g (½ cup) soy parmesan, or parmesan cheese
  • 2 Tablespoons walnuts
  • 1 garlic clove


  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades
  3. Blend for 25-30 seconds or until desired consistency is reached.

Chef's Notes

Recipe makes enough to coat 680g (1½ pounds) cooked bowtie pasta.

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