ARUGULA MICROGREENS, SPINACH, AND THREE-CHEESE PESTO

Try any kind of microgreens that you want for this recipe or full-grown arugula. Or replace with intense greens like chard or mustard (blanched for a minute in boiling water).

1/2 cup pine nuts
2 cups spinach leaves, stems removed
2 cups arugula microcreens (or regular arugula)
2 cloves garlic, grated or chopped
1/2  to 3/4 cup olive oil
1/4 cup gruyère, grated
1/4 cup mild and creamy goat cheese
1/4 cup parmesan, grated
juice from 1/2 lemon
big pinch of salt
a few turn of pepper

Toast the pine nuts in a pan or in the oven until they're lightly browned. Throw all ingredients (including the warm nuts) into the food processor. Blend until smooth. Or you can leave it a bit chunky. Taste for seasoning. Add more of whatever flavor is lacking. Store in the fridge for up to a week with a thin coating of olive oil on top to prevent browning. Or you can freeze it in an ice cube tray and then transfer cubes to a ziploc bag.
Comments