Spinach and Arugula Pesto

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 cups
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1 pound fresh spinach, washed and trimmed

1 bunch fresh arugula, washed and trimmed

3 garlic cloves, roughly chopped

1/4 teaspoon salt

1/2 cup walnut pieces, toasted

1/2 cup grated Pecorino Romano

1/2 lemon, juiced

2 tablespoons water

1/3 cup extra-virgin olive oil


  1. In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.