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.

Ingredients

• 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

Directions

1. In a food processor, pulse the almonds until crushed.
2. Add the garlic, greens, cheese, and salt.  Stream in olive oil and process until a creamy pesto forms.
3. Serve over warm pasta, as a dip, or spread on a sandwich.