Spinach - Arugula Pesto Recipe

Name: Spinach - Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces baby spinach leaves; 2 garlic cloves; 1/2 teaspoon lemon rind, finely grated; 1/2 teaspoon crushed red pepper flakes; 2 cups arugula leaves; 3 tablespoons pine nuts; 1 teaspoon fresh lemon juice; 1/3 cup olive oil; 3 tablespoons parmesan cheese; sea salt, to taste

Servings: persons

8 ounces baby spinach leaves
2 garlic cloves
1/2 teaspoon lemon rind, finely grated
1/2 teaspoon crushed red pepper flakes
2 cups arugula leaves
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup olive oil
3 tablespoons parmesan cheese
sea salt, to taste

1
Microwave spinach, uncovered, on high heat until just wilted (about 1 1/2 minutes). Drain, then squeeze out as much liquid as possible.
2
Combine the garlic, lemon peel, and crushed red pepper in processor and blend until garlic is finely chopped.
3
Add spinach and arugula, pine nuts, and lemon juice: process until coarse puree forms.
4
With the machine running, gradually add the oil in a thin stream and blend until almost smooth.
5
Add the cheese and blend to mix.
6
Season with salt. Cover and chill.
7
Serve on burgers or sandwiches.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces baby spinach leaves, 2 garlic cloves, 1/2 teaspoon lemon rind, finely grated, 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Spinach - Arugula Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach - Arugula Pesto

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