Basil, Spinach, and Arugula Pesto
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When spring and early summer arrive, there is NOTHING better than picking vegetables and herbs! This quick and easy pesto is perfect to dress a salad, spread on a sandwich or toss into pasta. The addition of arugula and spinach add another level of nutritional value, making this tasty sauce a winner.

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Basil, Spinach, and Arugula Pesto

Makes about 1.5 cups

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Shopping List

  • 1/4 cup of fresh basil
  • 1/2 cup of fresh spinach
  • 1/4 cup of arugula
  • 1/2 cup of extra virgin olive oil
  • 3 large garlic cloves
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup of toasted pine nuts (toast in a sauté pan over medium low heat for a couple of minutes until slightly golden, but not burnt)
  • 1/2 a lemon, juiced
  • 1/2 tsp kosher salt
  • a few grinds of black pepper

Method 

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In a food processor or powerful blender, purée all ingredients together until a thick sauce has formed. Serve immediately or store in an air tight container in the refrigerator for about a week or freezer for up to a month or so.