Spicy Pesto with Arugula & Spinach
This Spicy Pesto is my all-time favorite pesto and the only one I make anymore. I love experimenting with pesto recipes and can’t remember the last time I made the OG pine nut and basil variety.
This beautifully balanced walnut pesto has a little heat from the jalapeño (which may be omitted if spicy isn’t your jam), a peppery bite from the arugula, and plenty of salty goodness from the Asiago.
It’s a super versatile pesto recipe that you can use on fish, chicken, as a mix-in to your favorite soup, or just slather it on a slice of bread! Today, I’m serving it over fusilli with a healthy squeeze of fresh lemon juice. Buon Appetito!
Servings
4-6
Ready In:
30 min
Good For:
Lunch, Dinner
Spicy Pesto Ingredients
- 1 cup walnuts, chopped
- 2 garlic cloves, coarsely chopped
- 1 jalapeño pepper, coarsely chopped
- 2 cups Asiago cheese, grated
- 2 tsp kosher salt
- 1 tsp freshly ground pepper
- 3 ounces (roughly 2-3 handfuls) baby spinach
- 3 ounces (roughly 2-3 handfuls) arugula
- 1/4 cup good extra virgin olive oil
- 1 lb fusilli pasta
- 4 ounces Asiago cheese, shaved or grated
Cook’s Notes:
This recipe makes a large amount of spicy pesto but, rather than cut the recipe down, freeze it for later! Use my handy trick to freeze pesto and you’ll be prepared for those midnight cravings (is it just me??)
Step by Step Instructions
Step 1
For the spicy pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth.
Step 2
Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
Step 3
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Step 4
Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
Step 5
Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and a lemon wedge, and serve.
Recipe adapted from original by Giada De Laurentiis
Got leftover Pesto? Check out the best way to freeze it here. Or, make my Pesto Vinaigrette!
Spicy Pesto with Arugula and Spinach
Equipment
- Food Processor or Blender
Ingredients
- 1 cup Walnuts, chopped
- 2 Cloves Garlic, chopped
- 1 Jalapeño, coarsely chopped
- 1 cups Asiago Cheese, grated
- 2 tsp Kosher Salt
- 1 tsp Black Pepper, freshly ground
- 3 ounces Spinach (about 2-3 handfuls)
- 3 ounces Arugula (about 2-3 handfuls)
- 1/4 cup Olive Oil, extra virgin
Instructions
- In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth.
- Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
- Check for seasonings and add salt and pepper as desired. Store leftover pesto in the refrigerator for 5-7 days, or use this handy hack to freeze your pesto for future use.
Cook's Notes
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