Basil, Spinach, and Arugula Pesto
Overview
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.
Makes about 1.5 cups
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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1/4 cup of fresh basil
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1/2 cup of fresh spinach
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1/4 cup of arugula
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1/2 cup of extra virgin olive oil
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3 large garlic cloves
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1/4 cup freshly grated Parmesan cheese
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1/3 cup of toasted pine nuts
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1/2 a lemon, juiced
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1/2 tsp kosher salt
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a few grinds of black pepper
Method
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.
Basil, Spinach, and Arugula Pesto
Equipment
- Food Processor
Ingredients
- 1/4 cup fresh basil,
- 1/2 cup fresh spinach
- 1/2 cup extra virgin olive oil
- 1/4 cup arugula
- 3 cloves garlic
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup toasted pine nuts toast in a sauté pan over medium low heat for a couple of minutes until slightly golden, be careful to. not burn!
- 1/2 lemon, juiced
- 1/2 tsp kosher salt
- a few grinds of black pepper
Instructions
- 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.