It's freezing outside and I’m still six plus months away from fresh basil from my garden. But, I'm not waiting until then to make one of my favorite dishes made with pesto. Solution? My Winter version of pesto. A robust flavored style pesto made with arugula + spinach mix. The peppery flavor makes a nice and welcome flavor and a more bold way to serve an ingredient commonly available year round.
Recipe by Chef George Hirsch | Makes one cup
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.