While certainly decadent enough on its own as a dip for crusty baguette or chewy ciabatta, this pesto is right at home as a base spread for all sorts of panini. Of course, it’s also a natural tossed in with penne or fusilli pasta (hot or cold), and it makes an excellent marinade or finishing sauce for chicken, salmon, or any delicate whitefish.

Ingredients

　　3/4 cup walnuts

　　1/4 cup pine nuts

　　2 cloves garlic

　　2 1/2 cups (about 7 ounces) grated Parmigiano-Reggiano cheese

　　1 cup firmly packed spinach leaves

　　3/4 cup firmly packed arugula leaves

　　6 large basil leaves

　　1/4 cup Sriracha

　　1/4 cup extra virgin olive oil

　　Salt

　　Freshly ground black pepper

　　In the bowl of a food processor, combine the walnuts, pine nuts, garlic, and cheese and pulse until the mixture is smooth. Add the spinach, arugula, basil, and Sriracha, processing until a coarse paste forms. With the processor running, slowly drizzle in the olive oil through the feed tube. Season with salt and pepper to taste. Use immediately or store, refrigerated, in an airtight container and use within 1 week for best flavor.

　　The Sriracha Cookbook