Spinach Arugula Pesto
This pesto is great on fish, game, vegetables or served with Goat Cheese Quesadillas. I always make extra and keep it in the fridge for up to a week.
Ingredients
PreparationIngredients
- 3 cups packed, fresh baby spinach leaves Add to list
- 2 cups packed, fresh arugula leaves Add to list
- 4 cloves of peeled garlic Add to list
- 1/4 teaspoon (packed) finely grated lemon peel Add to list
- 1 large pinch of dried, crushed red pepper Add to list
- 3 tablespoons toasted pine nuts Add to list
- 2 teaspoons fresh lemon juice Add to list
- 3 tablespoons (packed) freshly grated Parmesan cheese Add to list
- 1/2 teaspoon salt Add to list
- 1/3 cup extra-virgin olive oil Add to list
Preparation
Place spinach, arugula, garlic, lemon peel, red pepper and pine nuts into a food processor; chop until fine. Add lemon juice, cheese and salt. Pulse three times. Add olive oil in a thin stream until a fine paste is made.
Recipe by , PCC Cooks instructor
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