Category:
Condiments + Spice Blends

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Claudia Alarcón

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

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.