Last week was busy. Greg was out of town and I had several work events. I didn’t get to do much cooking, and we had some items left over from the week this morning. The arugula was starting to wilt a bit, as was the bagged spinach we purchased, so I decided to turn it into a pesto. This is not a traditional recipe, but it ended up bright, fresh, and delicious. The arugula maintains its crisp flavor. I served it on an egg sandwich to make “green eggs,” and will be serving it over pasta tonight.
- 1 bunch arugula (about 2 cups loose)
- 1 bunch baby spinach (about 2 cups loose)
- 1/4 cup raw almonds (you can substitute pine nuts or walnuts)
- 1/4 cup parmesan cheese
- 2 cloves garlic (add 1 if you don’t like garlic as much)
- salt to taste
- olive oil to drizzle
- In a food processor, pulse the almonds until crushed.
- Add the garlic, greens, cheese, and salt. Stream in olive oil and process until a creamy pesto forms.
- Serve over warm pasta, as a dip, or spread on a sandwich.