Spinach, Arugula, & Hazelnut Pesto

Updated: Feb 18


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Different ways to enjoy Pesto:

  • Tossed with noodles

  • On top of salmon or chicken

  • With a spoon (soooo good)

  • Used as a dressing

  • On bread with chicken and cheese (pesto sandwich mhhh...)


Used in this recipe:





Ingredients for this recipe:

  • 1 cup Spinach

  • 1 cup Arugula

  • 1/3 Hazelnuts

  • 2 Garlic Cloves (peeled)

  • 1 tsp Kosher Salt

  • 1/4 tsp Pepper

  • 1/3 cup Olive Oil or Grape Seed Oil


Instructions:

  1. Add all ingredients into food processor. Pulse to combine ingredients, then switch to high speed, stopping to scrape down sides with a spatula until desired consistency is reached.

  2. Use right away or store in a glass container in the fridge. Pesto can last up to 5 days!



  Click here to print recipe!!!

PLEASE LIKE & COMMENT
BELOW!!!

XOXO,

Dina








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