Yield 2 cups
The added pat of butter in this recipe adds a smooth je ne sais quoi… Mixing the arugula with spinach moderates arugula’s bite. If you like it peppery you can use all arugula instead of spinach. Try tossing this pesto with roasted potatoes, or steamed veggies in addition to the traditional pasta. Great just spread on buttered toast. Goes nicely with shrimp!
Ingredients
1 bunch fresh spinach, washed and trimmed
1 bunch fresh arugula, washed and trimmed
2 garlic cloves, minced
1/2 cup walnut pieces, toasted
1/2 cup grated Asiago cheese
1 tablespoon unsalted butter
Salt and pepper to taste
1/3 cup extra-virgin olive oil
Directions
In a food processor or blender, combine spinach, arugula, garlic, walnuts, cheese, butter, salt and pepper. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.
Cover with a thin layer of olive oil before storing in the fridge or freezer to prevent browning from oxidation. Pesto will store even better in the freezer if you make the recipe without the cheese, adding the cheese after the pesto has thawed. It also takes up less freezer space!
Recipe by Tory Dolben
Friday, June 25, 2010
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Ok I tried it, and while I did not mind it the rest of the family did not eat it. It was to bitter for them. I would say that maybe it should be more spinach and less arugula and that might help.
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