Spring Pesto Recipe



(Yields approx 2 cups)

2 cups arugula

2 cups spinach

1 garlic clove, finely chopped

¼ cup walnuts, toasted

½ cup parmesan cheese, grated

¼ cup extra virgin olive oil


On top of crusty bread, tossed into pasta, even as a mayonnaise alternative on your sandwich, pesto is one handy spread to have in your pantry. However tasty store-bought jars may be, there’s something to be said for fresh, homemade pesto using seasonal herbs and a little in-house improvisation. Recently we held a cooking class at our Bleecker Street Bakery using farm fresh ingredients from Stone Barns Center, a non-profit farm and education center that we’ve had the pleasure of partnering with for many years.

With peppery arugula and milder spinach leaves just picked from Stone Barns’ sustainable farm, students helped create a fresh spring pesto, which they would then use to spread on our delicious sourdough wheat bread with cannellini beans for a flavorful tartine.

Try this simple variation on the traditional basil-pine nut combination. Feel free to experiment with other herbs, nuts, and cheeses you may have on hand, too!


1. Place all the ingredients except for the olive oil into a food processor.

2. Pulse the food processor a few times to begin to blend ingredients. Then switch to the on setting and slowly drizzle in olive oil.

3. Blend the ingredients until all are incorporated & a smooth consistency.

4. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.




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Spring Pesto Recipe

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