Sriracha Pesto

Name: Sriracha Pesto
Ingredients: 3/4 cup walnuts; 1/4 cup pine nuts; 2 cloves garlic; 2 1/2 cups (about 7 ounces) grated Parmigiano-Reggiano cheese; 1 cup firmly packed spinach leaves; 3/4 cup firmly packed arugula leaves; 6 large basil leaves; 1/4 cup Sriracha; 1/4 cup extra virgin olive oil; Salt; Freshly ground black pepper

11 ingredients

5 steps

Ingredients

3/4 cup walnuts
1/4 cup pine nuts
2 cloves garlic
2 1/2 cups (about 7 ounces) grated Parmigiano-Reggiano cheese
1 cup firmly packed spinach leaves
3/4 cup firmly packed arugula leaves
6 large basil leaves
1/4 cup Sriracha
1/4 cup extra virgin olive oil
Salt
Freshly ground black pepper

Directions

1

In the bowl of a food processor, combine the walnuts, pine nuts, garlic, and cheese and pulse until the mixture is smooth.
2

Add the spinach, arugula, basil, and Sriracha, processing until a coarse paste forms.
3

With the processor running, slowly drizzle in the olive oil through the feed tube.
4

Season with salt and pepper to taste.
5

Use immediately or store, refrigerated, in an airtight container and use within 1 week for best flavor.