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Arugula Pesto


  • cups arugula
  • 1 cup fresh spinach
  • 1 cup shredded Parmesan
  • ½ cup toasted pine nuts
  • 5 basil leaves
  • 1 clove garlic
  • ¾ cup oil
  • ¼ tsp salt


  1. Combine arugula, spinach, Parmesan, pine nuts, basil, and garlic in food processor. Pulse quickly, about 6 times. Turn on processor. Slowly add oil. Process until oil is combined. Turn off processor. Add salt. Give it a quick pulse. Refrigerate until ready to use. Makes about 1½ cups.

Recipe Notes

Cranberry Wine packs a tart cranberry punch with a smooth and sweet finish. Serve it as an aperitif, drink it with traditional holiday meals, or enjoy it as dessert. Serve chilled.