Pesto

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.

Notes

Pesto

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