Spinach Arugula Pesto Recipes

Steps:

• For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
• Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
• *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

Steps:

• For the garlic confit. Heat 1/2 cup of the olive oil in a small pan over low heat until warm. Add garlic cloves and cook until very soft, about 30 minutes. Using a slotted spoon, remove the garlic cloves, reserving both cloves and oil.
• For the pesto: Have a large bowl of ice water ready. In a small pot over high heat, bring 4 cups of water to a boil, and blanch basil or chervil until tender, about 30 seconds. Remove with slotted spoon and transfer to ice water. Place spinach and arugula in boiling water until bright green and tender, about a minute. Drain well and transfer to ice water. When greens are well chilled, drain well, place in a kitchen towel, and squeeze as hard as possible to remove excess moisture.
• In a blender, combine half the garlic cloves, half of the garlic cooking oil, half of the blanched greens (basil or chervil, spinach, and arugula), half of the hazelnuts and half of the ricotta salata. Blend five minutes.
• Add the remaining garlic cloves, garlic cooking oil, blanched greens, hazelnuts and ricotta salata. Blend, adding 1/4 cup additional olive oil, or more as needed, for two to five minutes, to make a thick but pourable pesto. Season with salt and pepper to taste. Blend one minute more. If desired, serve over hot linguini or other pasta.

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Steps:

• In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
• Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

Steps:

• Microwave spinach, uncovered, on high heat until just wilted (about 1 1/2 minutes). Drain, then squeeze out as much liquid as possible.
• Combine the garlic, lemon peel, and crushed red pepper in processor and blend until garlic is finely chopped.
• Add spinach and arugula, pine nuts, and lemon juice: process until coarse puree forms.
• With the machine running, gradually add the oil in a thin stream and blend until almost smooth.
• Add the cheese and blend to mix.
• Season with salt. Cover and chill.
• Serve on burgers or sandwiches.