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Spinach Pesto

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
    2 cups


  • 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


  • 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.
  • Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month.
  • 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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Average Rating:
  • justmbeth
    Dec 28, 2017

    I made this last summer when my basil plants were overloaded. It froze really well in half-pint freezer containers. Flavor is very good.

  • Eiremic
    Sep 8, 2011

    Easy to make and got five stars from the family

  • mbundt
    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!!

  • thekingsfive
    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.