Spinach Arugula Pesto Recipe

This pesto pairs well with poultry, seafood, and meat, and it can also be used for hearty vegetarian dishes with umami flavors, such as broiled portabella mushrooms or grilled eggplant.

| May/June 2019


Photo by Lara Ferroni

This pesto pairs well with poultry, seafood, and meat. I also use it for hearty vegetarian dishes with umami flavors, such as broiled portabella mushrooms or grilled eggplant. For a milder version, substitute Parmesan for some of the Romano cheese, which has a more assertive flavor. To keep the color of the pesto bright, I recommend using white balsamic vinegar.

Yield: About 3 cups.


  • 1 cup baby spinach leaves
  • 1 cup packed baby arugula leaves
  • 1/2 cup parsley leaves
  • 1/2 cup packed basil leaves
  • 3/4 cup ground Romano or Parmesan cheese, or a combination
  • 1/2 cup walnut halves
  • 5 large cloves garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup olive oil
  • 1 tablespoon white balsamic or rice vinegar


Place all ingredients in the bowl of a large food processor, and process until nearly smooth.

Discover more great recipes in Herbal Pesto Recipes.

Excerpted with permission from The Pesto Cookbook © by Olwen Woodier, published by Storey Publishing. Photography by Lara Ferroni.


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