Spinach-Arugula Pesto

• 3 cups packed spinach or arugula leaves, or a combination
• 1 tablespoons toasted chopped almonds or pine nuts

Blanch the spinach in boiling salted water for 5 to 10 seconds. Drain, plunge into cold water to stop the cooking, and drain again. Squeeze as much water as you can from the spinach and chop. Add to a food processor or blender along with almonds, cheese, and lemon zest and pulse a couple of times. With the motor running, add the olive oil to the desired consistency. Add just enough oil to make