Categories: Sauces

Ingredients

• 1/4 cup slivered almonds, roasted
• 1 1/2 cups loosely packed fresh spinach leaves
• 1 1/2 cups loosely packed fresh sorrel, arugula or watercress leaves
• 1/3 cup olive oil
• 1/3 cup grated Parmesan or Romano cheese
• 1/2 tsp. finely shredded orange peel
• 1 Tbsp. orange juice
• 1/4 tsp. ground red pepper
• 1/8 tsp. salt

Directions

1. Place almonds in a food processor bowl, or blender container. Cover and process or blend the almonds until finely chopped. Add the spinach and sorrel or arugula or watercress; cover. With the machine running. gradually add the oil in a thin, steady stream, processing until the mixture is combined and slightly chunky. Add Parmesan or Romano cheese. orange peel, orange juice, ground red pepper, and salt. Process or blend just until combined.
2. To store, divide pesto into 1/4 cup portions and place in airtight containers. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months. To serve, bring pesto to room temperature.

3. makes 3/4 cup

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