Grilled Chicken with Spinach Pesto

Spinach seems to be the theme of my month! I love when spinach is in season. It is one veggie that I can always find something new to do with it. A traditional pesto is lovely with basil, and here I swapped out the basil for spinach and came out with a lovely twist on a classic dish. I hope you enjoy it as much as I did. If you do luck out and have leftovers, it reheats smashingly in the oven.

Grilled Chicken with Spinach Pesto

Prep Time:

Cook Time:

Grilled Chicken with Spinach Pesto


  • 3 chicken breasts (grilled)
  • 2 cups fresh spinach (well washed)
  • 1/4 cup toasted pine nuts
  • 1/2 cup olive oil
  • 2/3 cup parmesan cheese
  • 2 tablespoons lemon juice
  • Fresh pepper (to taste)


  1. Grill your chicken first, while it cools enough to dice into pieces the sauce will come together.
  2. In a food processor, add the toasted pine nuts, spinach, and lemon juice.
  3. Pulse a few times to begin to chop up the spinach.
  4. Add in olive oil (SLOWLY is the key to a well combined pesto).
  5. Continue pulsing as the oil combines with the spinach.
  6. Add in the parmesan cheese a pulse a few more times (just enough to combine).
  7. Serve over your favorite pasta, tossed with your grilled chicken (my pasta of choice is from Costco...They have some great gluten free penne!)

One Comment

  1. Mmmm… I made this spinach pesto using a basil flavored olive oil. Used chicken thighs instead of breasts. Used whole wheat penne pasta. My guests raved about it. Thank you for the recipe. It’s a keeper!

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