This recipe makes extra pesto. Leftovers will keep in the fridge for a week, or in the freezer for up to three months. Use it on pasta, sandwiches, sliced ripe tomatoes, or swirled into scrambled eggs. You can use Parmesan or pecorino in place of the Asiago cheese.
Servings4
AuthorTurnip the Oven
Ingredients
1/2cupwalnuts
1clovegarlicchopped
1jalapeño2-inch, remove the seeds for a milder version, stemmed and chopped
1cupgrated Asiago cheeseplus more for serving
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
2heaping cups baby spinach
2heaping cups arugula
1/2cupextra virgin olive oil
2large zucchini
Chopped fresh parsley or basilfor serving
Instructions
In a food processor, combine the walnuts, garlic, jalapeño, 1 cup of cheese, salt, and pepper. Process until finely ground. Add the spinach and arugula and process until finely ground. With the motor running, slowly drizzle in the olive oil and process until smooth.
Shred the zucchini on a spiralizer. Toss with some of the pesto and sprinkle with cheese and parsley or basil.
Recipe Notes
If you don't have a spiralizer, you can still make this dish! Cut the zucchini into long ribbons with a Y-peeler.