SPRING PESTO

SPRING PESTO

Family Circle April 2013

1/3 C toasted, shelled pistachio nuts
1 bag (6 oz) baby spinach
2 C arugula
2C flat leaf parsley
4 chopped scallions
2 cloves garlic
3/4 C olive oil
3/4 C Asiago Cheese, shredded
1 t salt
1/2 t black pepper
2 lb pasta, cooked and drained

In a food processor, add nuts, spinach, arugula, parsley scallions & garlic.
Blend 1 minute.
With processor running, gradually add 3/4 C olive oil and blend until fully incorporated.
Place in a bowl and stir in 3/4 C shredded Asiago Cheese, 1 t salt, and 1/2 t black pepper.
Makes 2 1/2 C pesto -- enough for 2 lb of cooked pasta.