Arugula-Spinach Pesto
Created by jnoel, Thursday, 10 January 2008 Description
by Claudia Alarcón
Ingredients
At a glance
Region
Main Ingredient
3 c. arugula leaves, washed, dried and packed
1 c. fresh spinach, washed, dried and packed
4 cloves lightly roasted garlic
¼ c. toasted pine nuts, almonds or pecans
½ c. freshly grated Parmesan cheese
¼ c. olive oil
Methods/steps
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.
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Additional Tips
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.