Spinach, Arugula & Walnut Pesto

Step 1

Add the walnuts to a dry saute pan and bring heat to a medium/low. Watch them and move them around in the pan for a few minutes until just lightly toasted.

Step 2

Add the nuts to the food processor. Then zest the lemon and add the zest along with the juice into the processor. Add the remaining ingredients.

Step 3

Pulse to combine and then switch to high speed, stopping to scrape the sides down with a rubber spatula. Continue until full combined and a sauce is formed. Taste and add more salt and pepper if needed.

Step 4

Use right away or store in a glass container in the fridge. Can last up to 5 days in the fridge