Arugula-Spinach Pesto

Courtesy of Claudia Alarcón

Super easy

Arugula-Spinach Pesto


For 1 Person(s)


  • 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

  1. Blend arugula and spinach in processor, adding garlic, nuts and Parmesan until well blended. With machine running, gradually add olive oil; process until smooth.
  2. Season to taste with salt and pepper. Bring to room temperature before using.
  3. This pesto freezes well and makes a fabulous holiday gift when packed in half-cup jars. This recipe makes one cup.
  4. 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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