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.
Basil, Spinach, and Arugula Pesto
Makes about 1.5 cups
- 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
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.