Sriracha Pesto

• 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

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

walnuts, pine nuts, garlic, cheese, arugula, basil, sriracha, extra virgin olive oil, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/sriracha-pesto-379467 (may not work)