Ingredients for Arugula Basil Pesto
- 2 cups packed arugula
- 1 cup packed basil leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- salt to taste
- 1/4 teaspoon red pepper flakes
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How to Make Arugula Basil Pesto
- Combine 2 cups packed arugula, 1 cup packed basil leaves, and 2 cloves garlic in a food processor.
- With the food processor running, slowly drizzle in 1/2 cup olive oil until a coarse paste forms.
- Add 1/4 cup pine nuts (or almonds) and 1/2 cup grated Parmesan cheese. Pulse until well combined but still slightly chunky.
- Stir in 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes (or to taste), and salt to taste. Pulse to combine.
- Transfer the pesto to a bowl. Press a piece of plastic wrap directly onto the surface of the pesto to prevent browning.
- For extra preservation, add a thin layer of olive oil on top of the plastic wrap.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
45g
Carbs
2g
