Spinach and Arugula Pesto

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 cups

Ingredients
  • 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
Directions
  • 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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