ARUGULA PESTO

Great for pastas.

• 2 cloves garlic, peeled and pressed
• 1/4 cup pine nuts, toasted
• 1 1/2 cups arugula leaves, well rinsed and towel-dried
• 1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup olive oil
• Salt and freshly ground pepper, to taste

. Make the arugula pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)

Read more: http://www.herbcompanion.com/cook/cooking/arugula-pesto-ricotta-gnocchi-recipe-ze0z1205zsie.aspx#ixzz1vdk3kI00