Spicy Arugula and Spinach Pesto
Sauces and Marinades | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
This pesto recipe results in a very rich flavor. It's important to taste the pink pepper and black sesame seeds beforehand, as they can be quite hard - in this case, it's better not to add them.
Ingredients
- Leek - 0.9 oz
- Garlic - 0.4 oz
- Pasilla Pepper - 0.2 oz
- Chopped almonds - 0.7 oz
- Pumpkin seed oil - 0.7 oz
- Salted crackers - 0.9 oz
- Brazil Nuts - 0.5 oz
- Pink Himalayan Salt - 2 teaspoons
- Lemon - ½ piece
- Lime - ½ piece
- Apple Cider Vinegar - 2 teaspoons
- Malt Vinegar - 2 teaspoons
- Balsamic Vinegar - 1 teaspoon
- Pecan - 0.7 oz
- Pistachios - 0.9 oz
- Toasted Sesame - 0.7 oz
- Parmesan Cheese - 0.9 oz
- Spinach - 4.4 oz
- Arugula - 4.4 oz
- Olive Oil - 7 fl oz
Step by Step guide
Step 1
Prepare the ingredients, wash and dry the greens, and grate the cheese.
Step 2
In a blender, add the nuts (except for the pine nuts) and pumpkin seeds. Optionally add pink pepper and 10 g of black sesame seeds. Blend for a few seconds.
Step 3
Add the leek, garlic, and cheese. Blend again.
Step 4
In a dry hot skillet, toast the pine nuts and 10 g of white sesame seeds, stirring constantly. Let cool.
Step 5
Add the greens and chopped hot pepper to the blender.
Step 6
Blend the mixture well and add the cooled pine nuts and sesame seeds.
Step 7
Add the oil and salt. The amount of oil depends directly on the desired consistency.
Step 8
Blend, then add the lime and lemon juice.
Step 9
Blend vigorously, add the apple cider, wine, and balsamic vinegar. Blend again and check for saltiness: add more salt to taste if desired.
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