Alex's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clams—anywhere you want to have the freshness of herbs combined with a little heat."

Makes 1 cup

Ingredients

  • 1 scant Tbsp. (about 2 large cloves) chopped garlic
  • 1 jalapeño pepper, stemmed and chopped
  • 1 cup finely grated aged provolone cheese
  • 2 tsp. kosher salt, plus more to taste
  • 2 tsp. honey
  • 1/2 tsp. crushed red pepper flakes
  • 1 cup arugula leaves, loosely packed
  • 1 cup spinach leaves, stemmed and tightly packed
  • 1/2 cup extra-virgin olive oil, plus more to taste

Directions


Total time: 12 minutes

In a food processor, combine garlic, jalapeño, provolone, salt, honey, and red pepper flakes. Pulse to blend, scraping sides of bowl as necessary. Add arugula and spinach. With the motor running, slowly pour in olive oil. Add more olive oil and salt to taste.

More Pesto Recipes
From the August 2012 issue of O, The Oprah Magazine

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