As much as I love pesto, I've never experimented much with varying the recipe from traditional basil. But think about it - getting your hands on enough basil to make a nice batch is expensive if you don't grow it, not to mention the pine nuts!
And think of all the nutrition in a whole 5 oz. of spinach and arugula (I used a package - Marketside Organic, but as soon as the Farmer's Market opens, watch out), and used walnuts instead of pine nuts, which is tons cheaper.
SO here's whatcha need for a good cup of this beautiful spinach-arugula pesto:
5-6 oz. spinach & arugula mix
1/2 cup Extra Virgin Olive Oil
1/2 cup walnuts
5 cloves garlic
1/4 cup parmesan
squeeze of half a lemon
salt & pepper to taste
a package fettucinne
jar of artichoke hearts
I absolutely LOVE my Nurtibullet, so I used it, but use whatever processor you have. I had to blend the greens in batches because the cup is small but in the end, the Bullet was only half full.
Taste it, decide if you want more spice, more salt, more cheese, whatever.
I went easy on the cheese because I've been off the meat and dairy for a couple weeks, but honestly, it tasted perfectly delicious and fresh with no cheese at all!
I sautéed the artichoke hearts, added the al dente fettuccine, then the sauce, about a half cup. Saved the rest for home made pizza! I shredded a little goat cheese on top too.