Spicy Pesto

If you like pesto and want to try something a little different, give this a try! This delicious pesto is courtesy of Giada...and you don't have to make it spicy if you don't want to! Since my lovely hubby doesn't have a spicy tongue like mine I took the ribs and seeds out of the jalapeno and the pesto still had a mild jalapeno taste to, just enough (but honestly, I would have liked it spicier!). Toss it with some pasta or use it as a spread, it's good!

Pesto:
1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil

Directions
In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.