Go Back
Print

Arugula & Spinach Pesto

Learn how to make a simple pesto that combines both arugula and baby spinach
Course Dressing
Cuisine American
Keyword pesto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Eric Samuelson

Ingredients

  • 3 ounces baby spinach
  • 3 ounces arugula
  • 2 tbsp sunflower seeds shelled, salted, and roasted
  • 2 tbsp Parmesan cheese
  • ¼ to ⅓ cup olive oil
  • kosher salt to taste
  • garlic powder to taste
  • 2 tbsp fresh lemon juice

Instructions

  • Add the spinach and arugula to the bowl of a food processor. Process until uniform small pieces. Scrap the sides of the bowl.
  • Add in the sunflower seeds and Parmesan. Process until combined. Scrap the sides of the bowl.
  • Add in the lemon juice, then slowly drizzle in the olive oil while the machine is running until the pesto is smooth. Scrap the sides of the bowl.
  • Season with salt and garlic powder to taste.

Notes

The lemon juice will help keep your pesto looking bright and green.