Spinach Arugula Pesto
This Spinach Arugula Pesto is a great seasonal alternative when basil is in short supply during the colder winter months. This is freezer friendly, too, so make a batch to keep on hand for easy weeknight meals. This recipes yields a generous cup, or about 10 ounces.
Ingredients
- 1/4 cup pine nuts toasted
- 1/4 cup walnuts toasted
- 2 cloves garlic peeled
- 1/2 teaspoon kosher salt plus more to taste
- 1 teaspoon lemon zest
- 2 cups arugula leaves packed
- 2 cups spinach leaves packed
- 1/2 cup olive oil
- 1/4 cup grated parmesan
Instructions
- Rinse arugula and spinach leaves thoroughly under warm water. Set aside in a bowl until ready for use. If pine nuts and walnuts are not yet toasted, toast them in a small nonstick skillet over medium-low heat until toasted. Set aside to cool slightly.
- In the bowl of a food processor, fitted with the chopping blade, add arugula and spinach leaves along with the peeled garlic, kosher salt, lemon zest, and toasted pine nuts and walnuts. Pulse until well combined.
- With the food processor running, pour olive oil in a steady stream to help the pesto emulsify together. Stop the food processor to scrape the sides down as needed to ensure pesto is well blended.
- Once blended, pour out pesto into a small storage container. Stir in the grated parmesan cheese to combine. Taste and adjust seasoning as needed.
- Store pesto in the fridge for up to 5 days. Pesto can also be kept in the freezer for up to 3 months (see note for tips on how to do this).
Notes
Freezer tip: this pesto will freeze well for up to 3 months. To freeze, refrain from added cheese in prior to freezing. Freezing pesto in silicone ice cube trays make for consistent measurements for any given recipe use. If doing so, thaw cubes in a small bowl overnight in the refrigerator and mix in a couple teaspoons of grated parmesan to taste. Adjust seasoning as needed then use pesto for the chosen recipe.