Spring Pesto Recipe



(Yields approx 2 cups)

2 cups arugula

2 cups spinach

1 garlic clove, finely chopped

¼ cup walnuts, toasted

½ cup parmesan cheese, grated

¼ cup extra virgin olive oil


On top of crusty bread, tossed into pasta, even as a mayonnaise alternative on your sandwich, pesto is one handy spread to have in your pantry. However tasty store-bought jars may be, there’s something to be said for fresh, homemade pesto using seasonal herbs and a little in-house improvisation. Recently our friends in the USA held a cooking class at their LPQ Bleecker Street Bakery using farm fresh ingredients from Stone Barns Center, a non-profit farm and education center that they’ve been partnering with for many years.

With peppery arugula and milder spinach leaves just picked from Stone Barns’ sustainable farm, students helped create a fresh spring pesto, which they would then use to spread on our delicious sourdough wheat bread with cannellini beans for a flavorful tartine.

Try this simple variation on the traditional basil-pine nut combination. Feel free to experiment with other herbs, nuts, and cheeses you may have on hand, too!


1. Place all the ingredients except for the olive oil into a food processor.

2. Pulse the food processor a few times to begin to blend ingredients. Then switch to the on setting and slowly drizzle in olive oil.

3. Blend the ingredients until all are incorporated & a smooth consistency.

4. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.


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Spring Pesto Recipe

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