Arugula Pesto

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.

Ingredients:

2 cups trimmed arugula (about 2 ounces)

2 cups fresh spinach leaves (about 2 ounces)

1/4 cup (1 ounce) grated fresh parmesan cheese

2 tablespoons pine nuts

1 tablespoon extravirgin olive oil

2 teaspoons white wine vinegar

1 teaspoon minced garlic (about 1 large clove)

1 teaspoon crushed red pepper

1/4 teaspoon salt

Directions:

1. Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly-roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.
2. Thaw in refrigerator.

By RecipeOfHealth.com