Spring Pesto

By sassy47

Ingredients

• 1/2 cup toasted shelled pistachio nuts
• 1 bag (6oz) baby spinach
• 2 cups ea arugula and flat-leaf parsley
• 4 coarsely chopped scallions
• 2 gloves garlic
• 3/4 cup extra-virgin olive oil
• 3/4 cup shredded Asiago Cheese
• 1 tsp salt
• 1/2 tsp black pepper

Details

Servings 3

Preparation

Step 1

In food processor add 1/2 cup toasted shelled pistachio nuts, 1 bag (6oz) baby spinach, 2 cups ea arugula and flat-leaf parsley, 4 coarsely chopped scallions, 2 gloves garlic. blend 1 min. With processor running gradually add 3/4 cup extra-virgin olive oil until fully incorporated. Place in a bowl and stir in 3/4 cup shredded Asiago Cheese, 1 tsp salt and 1/2 tsp black pepper. Makes 2 1/2 cups enough for 2 lbs pasta.