Yes, we can make a pesto all year round but this one we associate with Summer. There’s just something about the freshness and the richness that we can’t get enough of. Even though this recipe could be made all year round, we typically only make it in the Summer. We think because it is so bright, in our minds, this is not a Winter dish. We thought we would end this section with this wonderful sauce that tastes great on just about anything from eggs to steak bites.
Serves: 8
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
1 cup walnuts, unsalted and raw
7 cloves garlic
1 cup spinach
1 cup arugula
½ cup olive oil
1 teaspoon Kosher salt
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
½ teaspoon coarse ground black pepper
Instructions:
Into the bowl of a food processor put the walnuts and garlic first then pack in the spinach and arugula. Pulse a few times to get the pesto to start to break down. Add the rest of the ingredients to the bowl then blitz it until it’s your desired consistency, occasionally scraping down the sides of the bowl. Store in the fridge in a clean glass jar and use on everything from pizza, pasta or even in a frittata.