Spicy Arugula and Spinach Pesto

Ingredients

• Leek 0 oz
• Garlic 0 oz
• Pasilla Pepper 0 oz
• Chopped almonds 0 oz
• Pumpkin seed oil 0 oz
• Salted crackers 0 oz
• Brazil Nuts 0 oz
• Pink Himalayan Salt 2 teaspoons
• Lemon ½ piece
• Lime ½ piece
• Apple Cider Vinegar 2 teaspoons
• Malt Vinegar 2 teaspoons
• Balsamic Vinegar 1 teaspoon
• Pecan 0 oz
• Pistachios 0 oz
• Toasted Sesame 0 oz
• Parmesan Cheese 0 oz
• Spinach 5 oz
• Arugula 5 oz
• Olive Oil 5 fl oz

Step-by-Step Guide

Step 1

Prepare the ingredients, wash and dry the greens, and grate the cheese.

Step 2

In a blender, add the nuts (except for the pine nuts) and pumpkin seeds. Optionally add pink pepper and 10 g of black sesame seeds. Blend for a few seconds.

Step 3

Add the leek, garlic, and cheese. Blend again.

Step 4

In a dry hot skillet, toast the pine nuts and 10 g of white sesame seeds, stirring constantly. Let cool.

Step 5

Add the greens and chopped hot pepper to the blender.

Step 6

Blend the mixture well and add the cooled pine nuts and sesame seeds.

Step 7

Add the oil and salt. The amount of oil depends directly on the desired consistency.

Step 8

Blend, then add the lime and lemon juice.

Step 9

Blend vigorously, add the apple cider, wine, and balsamic vinegar. Blend again and check for saltiness: add more salt to taste if desired.