Spinach Pesto

11 ingredients
3 steps

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 zest
  • 1 cup olive oil
  • Hot cooked pasta

Directions

  1. 1
    Place the first six 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. 2
    Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze for up to 1 month.
  3. 3
    Thaw in the refrigerator for 3 hours. Serve with pasta.

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