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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:
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.
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