Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.
2 cups trimmed arugula (about 2 ounces)
2 cups fresh spinach leaves (about 2 ounces)
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons pine nuts
1 tablespoon extravirgin olive oil
2 teaspoons white wine vinegar
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon crushed red pepper
1/4 teaspoon salt
How to Make It
Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly-roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.