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Spinach Pesto

Total Time

Prep/Total Time: 15 min.


2 cups

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
Spinach Pesto Recipe photo by Taste of Home


  • 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.

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