Spinach, Lemon, and Basil Pesto

Prep time:                                     5 minutes

Prep notes:

Cooking time:                               0 minutes

Yields:                                             4 people


  • 1 1/2 cups fresh basil
  • 1/2 cup fresh spinach
  • 1 tablespoon grated lemon zest
  • 1/2 cup freshly grated parmesan cheese (or pecorino romano)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly squeezed lemon juice (2-3 lemons)
  • 1/4 cup walnuts, toasted
  • 4 cloves garlic
  • salt and pepper to taste


  1. In a food processor or blender, combine the basil, spinach, lemon zest, parmesan cheese, olive oil, lemon juice, walnuts, garlic, salt and pepper. Puree until smooth. The pesto can be kept in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 4 months.