This pesto pairs well with poultry, seafood, and meat. I also use it for hearty vegetarian dishes with umami flavors, such as broiled portabella mushrooms or grilled eggplant. For a milder version, substitute Parmesan for some of the Romano cheese, which has a more assertive flavor. To keep the color of the pesto bright, I recommend using white balsamic vinegar.
Yield: About 3 cups.
- 1 cup baby spinach leaves
- 1 cup packed baby arugula leaves
- 1/2 cup parsley leaves
- 1/2 cup packed basil leaves
- 3/4 cup ground Romano or Parmesan cheese, or a combination
- 1/2 cup walnut halves
- 5 large cloves garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup olive oil
- 1 tablespoon white balsamic or rice vinegar
Place all ingredients in the bowl of a large food processor, and process until nearly smooth.
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Excerpted with permission from The Pesto Cookbook © by Olwen Woodier, published by Storey Publishing. Photography by Lara Ferroni.