Spinach Arugula Pesto Recipe
This pesto pairs well with poultry, seafood, and meat, and it can be used for hearty vegetarian dishes with umami flavors, such as broiled portabella mushrooms or grilled eggplant.
Keywords
- arugula
- basil
- garlic
- parmesean
- pesto
- spinach
- walnut
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Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup baby spinach leaves
- 1 cup packed baby arugula leaves
- 1/2 cup parsley leaves
- 1/2 cup packed basil leaves
- 3/4 cup ground Romano or Parmesan cheese, or a combination
- 1/2 cup walnut halves
- 5 large cloves garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup olive oil
- 1 tablespoon white balsamic or rice vinegar
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