My basil isn't up in the garden yet, but I had a bag each of spinach and arugula to use from the CSA, so this pesto variation was right up my alley this week. I made a larger batch, used half of it for tonight's dinner and froze the other half for future use.
Spinach & Arugula Petso
Put into the food processor:
1 pound fresh spinach, washed and trimmed
1 bunch fresh arugula, washed and trimmed
3 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup walnut pieces, toasted
1/2 cup grated Italian cheese
1/2 lemon, juiced
2 tablespoons water
1/3 cup extra-virgin olive oil
Pulse to desired consistency. Serve mixed with pasta, over toast with tomatoes, or on a pizza!
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