Spinach Arugula Pesto

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8 ounces (227 g) baby spinach leaves, rinsed and well-drained

2 cloves garlic, peeled and ends trimmed

1/2 teaspoon lemon zest

1/4 teaspoon dried crushed red pepper

2 cups (packed) (~2.5 ounces/71 g) fresh arugula leaves

3 tablespoons pine nuts

1 teaspoon fresh lemon juice

1/3 cup (80 mil) extra-virgin olive oil

3 tablespoons freshly grated Parmesan cheese

sea salt, to taste

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