Salmon and Arugula Frittata with Pesto
Ingredients
- 1 ⅔ cups (packed) fresh stemmed basil leaves, coarsely chopped
- ½ cup (packed) fresh stemmed spinach, coarsely chopped
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoons pine nuts, toasted
- 2 garlic cloves, coarsely chopped
- Kosher salt, to taste
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