Spinach Pesto

Total Time

Prep/Total Time: 15 min.


2 cups

Updated: Oct. 12, 2022
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


  • 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 zest
  • 1 cup olive oil
  • Hot cooked pasta


  1. Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream.
  2. Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month.
  3. To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts

2 tablespoons: 177 calories, 18g fat (4g saturated fat), 8mg cholesterol, 205mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 4g protein.