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Spinach Pesto Recipe

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Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don’t have fresh oregano on hand, you can omit it. Susan Westerfield — Albuquerque, New Mexico

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Spinach Pesto Recipe

Prep/Total Time: 15 min.

Yield: 16 Servings

15 15

Ingredients

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 cup olive oil
Hot cooked pasta

Directions

Place the first six ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and peel; cover and process until blended. While processing, gradually add oil in a steady stream.
Serve desired amount of pesto with pasta. Transfer remaining sauce to ice cube trays. Cover and freeze for up to 1 month.
To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta. Yield: 2 cups.

Nutritional Facts 2 tablespoons (calculated without pasta) equals 177 calories, 18 g fat (4 g saturated fat), 8 mg cholesterol, 205 mg sodium, 1 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Spinach Pesto in Simple & Delicious July/August 2009, p59

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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Reviews for Spinach Pesto (3)

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Reviewed on Sep. 08, 2011 by Eiremic

Easy to make and got five stars from the family

Reviewed on Jul. 22, 2011 by mbundt

I made extra, from an abundant basil harvest last summer, froze it in ice cube trays and was able to enjoy a quick, delicious meal for my family all winter long. Wonderful!!

Reviewed on Sep. 08, 2010 by thekingsfive

This recipe was delicious and simple. I poured the pesto over pasta with bacon and sauted mushrooms. It was very good, and we had plenty of leftovers.