While certainly decadent enough on its own as a dip for crusty baguette or chewy ciabatta, this pesto is right at home as a base spread for all sorts of panini. Of course, it’s also a natural tossed in with penne or fusilli pasta (hot or cold), and it makes an excellent marinade or finishing sauce for chicken, salmon, or any delicate whitefish.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
In the bowl of a food processor, combine the walnuts, pine nuts, garlic, and cheese and pulse until the mixture is smooth. Add the spinach, arugula, basil, and Sriracha, processing until a coarse paste forms. With the processor running, slowly drizzle in the olive oil through the feed tube. Season with salt and pepper to taste. Use immediately or store, refrigerated, in an airtight container and use within 1 week for best flavor.
