Basil Arugula Spinach Pesto

PestoI realized that I use pesto in a bunch of my recipes, but never actually posted a recipe.  Surprising, since I consider this a staple.  It a quick way to make an okay meal taste special (pasta, sandwich spread, soup, grilled veggies, etc).  Adding the other greens keeps the color nice and bright, and adds some additional flavors.  Also, if I don’t have pine nuts, I substitute cashews and it still tastes good.  This sauce also freezes well, so I often make extra and keep it.


3 garlic cloves
1 cup basil leaves
1/2 cup spinach
1/2 cup arugula
1/3 cup grated parmesan cheese
1/3 cup pine nuts, lightly toasted
1/2-1 tsp salt
1/4 tsp pepper
1 lemon, zest and juice
1/2 cup extra virgin olive oil


1.  Grind the garlic cloves in a food processor.

2.  Add the basil, spinach, and arugula and pulse until finely chopped.

3.  Add the parmesan cheese, pine nuts, salt, pepper, lemon zest, and lemon juice.  Pulse and scrape down as needed until it looks smooth.

4.  Slowly drizzle in the olive oil while the processor is running until you get a smooth pesto sauce.




    • It definitely still tastes good without cheese as I have done that before when I didn’t have Parmesan in the fridge. If you still want some texture, you can add 1 tsp of almond meal!

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