During this Facebook Live episode Michael made roasted garlic and used it in an arugula and spinach pesto. Both are so delicious and remember that both roasted garlic and pesto freeze beautifully. So, don’t be afraid to make bunch and use it for later.
This pesto is versatile well beyond pasta. Use it as a spread for sandwiches or as a dip on a fancy crudite platter. Try slathering it on pizza dough or just dig in with a big ol’ spoon.
Arugula and Spinach Pesto
1 pound of arugula
1 pound of spinach
¼ cup of roasted garlic
¾ cup parmesan cheese
1 lemon juiced
¾ cup Olive Queen Olive Oil
2 tbsps honey
2 tsps salt
Place all of the ingredients into the bowl of a food processor and blend. You can also use a blender.
Preheated oven to 375
1 piece of tin foil about 6 inches x 6 inches
1 handful of garlic cloves
1 tbsp olive oil
Place the tin foil onto the counter and put the garlic cloves in the center. Start to tent the foil over the garlic and right before it has closed up add in the olive oil.
Roast for about 30-45 minutes or until the garlic cloves are golden brown.