Spinach Arugula Pesto
This pesto recipe is excellent for burgers of all varieties. Top your portabella, chicken, or pasture-raised beef burger with this pesto, some fresh mozzarella and fresh crunchy lettuce. It can also be used, of course, on pasta dishes, or as a dip. Serves 6.
8 oz spinach leaves
4 garlic cloves, peeled
1/2 tsp finely grated lemon peel
Large pinch of dried crushed red pepper
4 oz fresh arugula leaves
¼ cup walnuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
Rinse spinach; drain briefly and wilt in pan over medium-high heat, covered, about 2 min. Drain and squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
Adapted from Epicurious.com
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