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Spinach and Arugula Pesto
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1 pound fresh spinach, washed and trimmed
1 bunch fresh arugula, washed and trimmed
3 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup walnut pieces, toasted
1/2 cup grated Pecorino Romano
1/2 lemon, juiced
2 tablespoons water
1/3 cup extra-virgin olive oil
In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.
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Other Recipes from this Episode
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