Arugula & Spinach Pesto
Learn how to make a simple pesto that combines both arugula and baby spinach
- 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
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.
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.