This is not your typical pesto... If you're looking for a basil pesto, this is not your recipe! But wow is it good! The jalapeño and arugula really stand out in this recipe. It's not too spicy but if you're worried about that, just remove the seeds of the jalapeño before chopping it.
source: Giada DiLaurentiis
total time: 34 minutes
makes: 4-6 servings
1 cup chopped walnuts, untoasted
2 cloves garlic, coarsely chopped
1 (2-inch long) jalapeño pepper, stemmed and coarsely chopped (see kitchen tip!)
2 cups grated (4 ounces) Asiago cheese
kosher salt to taste
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil
1 pound fusilli pasta
4 ounces Asiago cheese, shaved
- 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.
- 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.
- 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.
- Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
- Wear gloves and/or wash your hands really well after handling the jalapeños!
- For a milder pesto, remove the seeds from the jalapeño pepper.
- Freeze pesto in silicone ice cube trays. Once frozen, pop them out of the tray and store in a ziploc freezer bag. Thaw, do not heat.