There is a chill 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 robustly flavored style pesto made with arugula + spinach mix. The peppery flavor makes a nice and welcoming flavor and a bold way to serve an ingredient commonly available year-round.
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 Tablespoons pine nuts, chopped
1 ice cube
3 Tablespoon grated parmesan cheese
6 Tablespoon olive oil, See Instructions Below
Place garlic and pine nuts in a food processor or blender. Pulse gently. Add ice cube, arugula, and spinach, and slightly pulse. Do not over-grind for too long, or you will be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use. Keeps for about a week in the refrigerator.
Use for more than pasta. Pesto is an excellent addition to salad dressing, poultry, seafood, and vegetables.
