Spinach Pesto Recipe
Spinach Pesto Recipe photo by Taste of Home

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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. Serve desired amount of pesto with pasta. Transfer remaining sauce to ice cube trays. Cover and freeze for up to 1 month.
  3. To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta. Yield: 2 cups.
Originally published as Spinach Pesto in Simple & Delicious July/August 2009, p59

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.

Reviews for Spinach Pesto

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 8, 2011

Easy to make and got five stars from the family

MY REVIEW
Reviewed Jul. 22, 2011

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!!

MY REVIEW
Reviewed Sep. 8, 2010

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.

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