Spinach, Arugula And Orange Pesto.

Makes: 8 | Prep Time: 15 min. | Cook Time: 15 min.

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  • 1/4 cup slivered almonds, toasted
  • 1-1/2 cups loosely packed fresh DOLE Spinach leaves
  • 1-1/2 cups loosely packed fresh DOLE Arugula, sorrel or watercress leaves
  • 1/3 cup olive oil
  • 1/3 cup grated Parmesan or Romano cheese
  • 1/2 teaspoon finely shredded orange peel
  • 3 tablespoons orange juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt


  1. Place almonds in a food processor or blender container. Cover and process or blend the almonds until finely chopped.
  2. Add the Spinach and Arugula, sorrel or watercress; cover. With the machine running, gradually add the oil in a thin, steady stream, processing until the mixture is combined and slightly chunky.
  3. Add Parmesan or Romano cheese, orange peel, orange juice, ground red pepper and salt. Process or blend just until combined.
  4. To Store: Divide into 1/4-cup portions and place in airtight containers. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
  5. To Serve: Bring pesto to room temperature and spread on grilled salmon, grilled chicken or toasted bread. (Makes 3/4 cup)