Written by Ellen | Published on August 12, 2019 | Appetizers, Vegetables and Sides
This is my go-to pesto recipe for the summer months! I love using a mix of arugula and basil to add an extra peppery kick to the classic pesto flavor. Plus, arugula is often easier to find in larger quantities than basil, making this recipe both convenient and delicious. 🌱
As for the nuts, feel free to get creative! You can use walnuts, pine nuts, pumpkin seeds, sunflower seeds, or even a combination for a more complex, nutty flavor. Each variation adds its own unique twist, so don’t be afraid to experiment.
This arugula basil pesto always brings a smile to my face. With its vibrant color, bold taste, and simple preparation, it’s a perfect addition to pasta, sandwiches, or as a dip. Enjoy a spoonful of summer in every bite! 💚
Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.
You can use right away or cover with a thin layer of olive oil (seals the pesto and prevents it from turning brown and oxidizing,) cover with a lid and store refrigerated for about a week.
Extra virgin olive oil is what I often use to make this pesto. However, light tasting olive oil will produce better results taste-wise.
You may need to add a bit more oil to help process the pesto and get the right texture.
Ingredients
Directions
Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.
You can use right away or cover with a thin layer of olive oil (seals the pesto and prevents it from turning brown and oxidizing,) cover with a lid and store refrigerated for about a week.
Extra virgin olive oil is what I often use to make this pesto. However, light tasting olive oil will produce better results taste-wise.
You may need to add a bit more oil to help process the pesto and get the right texture.
