Spinach-Arugula Walnut Pesto Sauce


1 1/2 cups tightly packed fresh spinach, stems removed

1 cup lightly packed arugula, washed and patted dry

3/4 cup walnuts, toasted and cooled (chop nuts if

making pesto by hand.)

3 garlic cloves, crushed

1/2 cup olive oil

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Place fresh spinach in a pot of boiling water for 30 seconds, drain, rinse in cold water and drain again. Squeeze spinach to remove excess moisture. 

Put spinach, arugula, walnuts, and garlic into a food processor container.  Process mixture until just combined.  With machine running, add olive oil. Scrape pesto into a bowl and stir in cheese. Season mixture with salt and pepper to taste.

Place a dollop of pesto onto broiled or grilled chicken or beef or toss with 1-1 1/2 pounds cooked and drained spaghetti noodles.

Refrigerate, covered tightly, for up to 3 days. Makes about 1 1/2 cups.