Kale and Arugula Pesto
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Sauces and Marinades | Author's cuisine
⏳ Time
7 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Keeps in the refrigerator for up to 5 days.
Ingredients
- Pumpkin seed oil - 0.5 oz
- Roasted Peanuts - 1.8 oz
- Pecan - 0.9 oz
- Kale - 5.3 oz
- Chopped almonds - 0.5 oz
- Arugula - 2.8 oz
- Salt - 1 teaspoon
- Mild Chili Spice - ½ teaspoon
- Garlic - 0.8 oz
- Olive Oil - 4 tablespoons
- Olive Oil - 6 tablespoons
- Apple Cider Vinegar - 1 teaspoon
- Red Wine Vinegar - 1 teaspoon
- Meyer Lemon Juice - 1 teaspoon
Step by Step guide
Step 1
Rinse the greens in cool water.
Step 2
Chop roughly.
Step 3
Add the nuts to the blender.
Step 4
Grind them into crumbs.
Step 5
Add the greens.
Step 6
Add both types of oil.
Step 7
Add both types of vinegar.
Step 8
Season with lemon juice.
Step 9
Blend again.
Step 10
Add garlic and salt.
Step 11
Add chili.
Step 12
Blend until smooth and transfer to a convenient storage container.
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