When it's a good week, there's pesto in my fridge. I eat it with everything! On eggs, spread on bread, and of course pasta. Since there's ALWAYS arugula around I've found it makes a great addition to the basil. The bitter bite will brighten up this classic sauce and bring your pasta game to new heights. Add it to some orecchiette with spicy Italian sausage and you're in business.
- 2 cloves of garlic
- 1/2 cup of pine nuts
- 1 1/2 cups of spinach
- 1 1/2 cups of basil
- 1/2 lemon
- 1/2 cup of extra virgin olive oil
- Salt and pepper
Peel the cloves of garlic. Put the pine nuts, spinach and basil into the food processor. Before closing the lid, squeeze the lemon juice and add a pinch of salt & pepper. Put the lid on and blend on high, adding in the olive oil as it's going. Add more salt & pepper or olive oil if needed and continue blending until smooth. Store in a mason jar in the refrigerator to keep it fresh.