Spinach, Arugula and Pistachio Pesto
We are fortunate to live in a temperate climate where we can grow fresh produce throughout the year. Lagniappe Peak's gardens provide us with a bounty of leafy greens and other goodies. We love fresh spinach and arugula from our gardens; and are quite fond of pistachios, which are readily available at local farmer's markets.
During summer months, we love to whip up a quick pesto and toss it with any variety of fresh pasta.
Category : Vegetarian
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 pistachio meat 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.
Toss with your favorite cooked pasta for an easy weeknight meal.