Arugula Basil Pesto

Arugula Basil Pesto

This is my go to summer pesto. I love adding arugula and the kick it brings to the dish. Also, often arugula is easier to come by than basil in large quantities. With respect to nuts – you can use anything you have, including walnuts, pine nuts, pumpkin seeds, sunflower seeds, etc. or combination of those for even more flavour!

This dish always brings a smile to my face with its bright flavour and beautiful presentation!

Look at the beautiful dishes you can create with this pesto! So, let’s get cooking!

Basil Pesto Pasta

Yields8 Servings

 2 cups arugula
 1 cup fresh basil leaves
  cup nuts or seeds of choice (pine nuts, walnuts, pumpkin seeds, sunflower seeds)
 3 garlic cloves
 ½ cup Parmesan cheese
 ½ cup olive oil *see note
 salt and pepper to taste

1

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.

2

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.

Note:
3

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

 2 cups arugula
 1 cup fresh basil leaves
  cup nuts or seeds of choice (pine nuts, walnuts, pumpkin seeds, sunflower seeds)
 3 garlic cloves
 ½ cup Parmesan cheese
 ½ cup olive oil *see note
 salt and pepper to taste

Directions

1

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.

2

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.

Note:
3

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.

Pesto
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