Arugula-Spinach Pesto
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Courtesy of Claudia Alarcón
Super easy
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PrintIngredients
For 1 Person(s)
Recipe
- 3 cups arugula leaves, washed, dried and packed
- 1 cups fresh spinach, washed, dried and packed
- 4 cloves lightly roasted garlic
- 1/4 cups toasted pine nuts, almonds or pecans
- 1/2 cups freshly grated Parmesan cheese
- 1/4 cups olive oil
Arugula-Spinach Pesto Directions
- Blend arugula and spinach in processor, adding garlic, nuts and Parmesan until well blended. With machine running, gradually add olive oil; process until smooth.
- Season to taste with salt and pepper. Bring to room temperature before using.
- This pesto freezes well and makes a fabulous holiday gift when packed in half-cup jars. This recipe makes one cup.
- Another Harvest Idea
Make flavored salts for holiday gifts by adding one tablespoon of the fresh herb of your choice to a quarter-cup of good quality sea salt. Mix well and store in an airtight jar.
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