Spinach and Arugula Pesto
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 367
- Total Fat
- 33
- Saturated Fat
- 6
- Carbohydrates
- 10
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 17
- Sodium
- 488
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.