Roasted Garlic and Spinach Pesto is a quick, easy twist on classic pesto made with simple, everyday ingredients. The prep's fast, the flavor's bold, and that roasted garlic makes it taste way fancier than it is.
Since basil takes a winter nap, this alternative to basil pesto steps in as one of my go-to winter pestos, but it can, of course, be made any time of year, just like my Walnut and Kale Pesto.
It uses spinach and is cozy, rich, and full of flavor, making it the perfect cold-weather swap for your classic summer version-no basil or parmesan, but the same fresh flavor.
I've got a few more leafy legends on the blog. Try my Zucchini Pesto when zucchini's in season, or mix things up with the Vegan Sunflower Seed Pesto for a hearty, earthy, nut-free version.
Check out how to make more vegan sauces and dips at How to Make Homemade Vegan Sauces (Easy + Fast) to get a blueprint of what I use to make hundreds of vegan sauces like this one quickly.
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Why I Love This Recipe
- Winter-friendly. No basil required.
- Simple ingredients. You might already have everything in your kitchen.
- Quick and easy. The longest part is roasting the garlic. The rest comes together in minutes.
- Versatile. Toss it with pasta, spread it on toast, or drizzle it over veggies.
- Meal-prep gold. Just like my Thai Basil Pesto, it stays fresh for days and freezes well.
Ingredients
Pine nuts: While I prefer pine nuts in this recipe, I don't always have them on hand, so I use raw cashews for a delicious swap. The pine nuts can also be toasted while the garlic is roasting, to bring out the nutty flavor even more.
EVOO: I use extra virgin olive oil, but a high-quality olive oil works well.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Add a kick. Toss in a pinch of red pepper flakes or a roasted jalapeño for heat.
- Add a spoonful of nutritional yeast for a savory, "Parmesan-y" flavor.
- Add about ¼ cup of vegan parmesan.
How To Make Roasted Garlic and Spinach Pesto
See the complete printable recipe card below for the details.
Step 1: Slice off the top (pointy end) of the garlic bulb to expose the cloves. Don't peel them-just trim enough so a little of each clove shows.
Step 2: Place the garlic bulb on a piece of foil, drizzle with olive oil, and wrap it up loosely like a little pouch.
Step 3: Roast at 400°F (200°C) for about 40 minutes in the oven or 12-15 minutes in an air fryer, or until the cloves are golden and buttery-soft.
Step 4: Once cool enough to handle, gently squeeze the roasted garlic cloves out of their skins. They should be soft and caramelized.
Step 5: Add the roasted garlic, spinach, pine nuts, lemon juice, olive oil, salt, and pepper to a blender or food processor. Blend until smooth, scraping the sides as needed.
Step 6: Give it a taste and adjust as you like. Serve immediately or store in the fridge for up to 5 days.
Top Tips
- I recommend not over-blending. Let some of the pine nuts stay a little chunky for texture and big flavor pops.
- Let the garlic go golden and jammy. That's where all the sweet, mellow flavor magic happens. Adjust the time as needed.
- Optional: Pine nuts get even more flavorful when lightly toasted. Toast for just a few minutes in a dry pan until fragrant.
- Too thick? Add a drizzle more of olive oil or a splash of water. Too thin? Toss in a handful more spinach.
- If using a bullet blender, shake it! I give mine a good shake every few seconds to help the ingredients reach the blades and blend evenly.
Serving Suggestions
- Toss it with pasta - Add a splash of reserved pasta water to help the pesto cling to every noodle.
- Drizzle over roasted veggies like potatoes, carrots, or Brussels sprouts. Instant flavor glow-up. Try it on Sweet Potato and Russet Hash.
- Spread it on toast or sandwiches - Perfect on avocado toast, a grilled veggie sandwich, or in Vegan Pesto Grilled Cheese With Tofu.
- Swirl into vegan soups or stews. A spoonful at the end adds richness and that chef's kiss touch. Try it in One-Pot Vegan Minestrone or in this 10 Vegetable Soup Recipe.
- Use it as a dip - Pair it with crusty bread, crackers, pita, or sliced veggies for a quick snack board moment.
- Top your grain bowls - Dollop on quinoa, rice, or farro bowls.
Roasted Garlic & Spinach Pesto FAQS
Technically, you can, but roasted garlic is the star of this show. Stick with roasted - it's the whole personality of this pesto.
Yes! Swap the olive oil for a bit of water or veggie broth. It won't be quite as rich, but it'll still be flavorful.
Yes. You can even spoon into an ice cube tray, freeze, then pop the cubes into a freezer bag. Thaw as needed for pasta, toast, or roasted veggies.
Use Your New Pesto In These Recipes
As unofficial recipe testers, I love hearing how Roasted Garlic and Spinach Pesto turns out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Roasted Garlic and Spinach Pesto
Equipment
Ingredients
- 2 cups baby spinach ~50 grams
- 1 head roasted garlic
- 2-4 tablespoons extra virgin olive oil + more for roasting garlic. Start with two tablespoons and add more if desired to the pesto.
- ¼ cup pine nuts
- 1 tablespoon lemon juice ½ lemon
- ¼ scant teaspoon salt
- pinch black pepper
Instructions
- Roast the garlic: Slice the top (pointy part) off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for about 35-40 minutes in the oven or for 12-15 minutes in an air fryer. It's ready when it's golden and soft.
- Cool & squeeze: Let rest 5-10 min. Grip the bulb by the root end with the cut side facing down over a bowl/board and squeeze from the root toward the cut top so the soft cloves slip out. Discard skins.
- Blend the ingredients: In a blender or food processor, combine roasted garlic cloves, spinach, pine nuts, olive oil, lemon juice, salt, and pepper.
- Adjust texture: Blend until smooth or pulse to leave some pine nuts a little bit chunky for extra texture.
- Taste and tweak: Add more lemon juice for brightness or salt.
- Serve and enjoy: Spoon over pasta, spread on toast, or swirl into soups and grain bowls.
Regi Pearce says
I love how simple and cozy this one is. This is the pesto I make when basil season is long gone, but I still want that herby, garlicky fix!