Sriracha Pesto

1. 1

   In the bowl of a food processor, combine the walnuts, pine nuts, garlic, and cheese and pulse until the mixture is smooth.

2. 2

   Add the spinach, arugula, basil, and Sriracha, processing until a coarse paste forms.

3. 3

   With the processor running, slowly drizzle in the olive oil through the feed tube.

4. 4

   Season with salt and pepper to taste.

5. 5

   Use immediately or store, refrigerated, in an airtight container and use within 1 week for best flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.