Spinach, Arugula, & Hazelnut Pesto

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Different ways to enjoy Pesto:

• Tossed with noodles

• On top of salmon or chicken

• With a spoon (soooo good)

• Used as a dressing

• On bread with chicken and cheese (pesto sandwich mhhh...)

Used in this recipe:

Ingredients for this recipe:

• 1 cup Spinach

• 1 cup Arugula

• 1/3 Hazelnuts

• 2 Garlic Cloves (peeled)

• 1 tsp Kosher Salt

• 1/4 tsp Pepper

• 1/3 cup Olive Oil or Grape Seed Oil

Instructions:

1. Add all ingredients into food processor. Pulse to combine ingredients, then switch to high speed, stopping to scrape down sides with a spatula until desired consistency is reached.

2. Use right away or store in a glass container in the fridge. Pesto can last up to 5 days!

  Click here to print recipe!!!

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BELOW!!!

XOXO,

Dina