Spinach - Arugula Pesto - cooking recipe

Ingredients

8 ounces baby spinach leaves
2 garlic cloves
1/2 teaspoon lemon rind, finely grated
1/2 teaspoon crushed red pepper flakes
2 cups arugula leaves
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup olive oil
3 tablespoons parmesan cheese
sea salt, to taste

Preparation

Microwave spinach, uncovered, on high heat until just wilted (about 1 1/2 minutes). Drain, then squeeze out as much liquid as possible.
Combine the garlic, lemon peel, and crushed red pepper in processor and blend until garlic is finely chopped.
Add spinach and arugula, pine nuts, and lemon juice: process until coarse puree forms.
With the machine running, gradually add the oil in a thin stream and blend until almost smooth.
Add the cheese and blend to mix.
Season with salt. Cover and chill.
Serve on burgers or sandwiches.