Winter Pesto

It's still cold outside, even with a warmer than usual Winter. But that doesn't stop me from preparing one of my favorite dishes made with pesto. I have a solution—my Winter version of pesto has a robust flavored style pesto made with arugula + spinach mix. The peppery flavor from the arugula makes a nice and welcome flavor, also a bold way to serve an ingredient commonly available year round. 

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Winter Pesto

Makes one cup 

 chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup packed arugula, washed and dried 

1 cup fresh spinach, washed and dried

4 cloves fresh garlic, peeled 

2 Tablespoon pine nuts, chopped 

1 ice cube

3 Tablespoon grated parmesan cheese 

6 Tablespoon olive oil 

Place garlic and pine nuts in a food processor or blender. Pulse gently. Add ice cube, arugula, spinach and slightly pulse. Do not over grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use. Keeps about a week in refrigerator.

Use for more than pasta. Pesto is a great addition to salad dressing, poultry, seafood and vegetables. 

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