Basil Arugula Pesto Recipe
I love a blend of greens when making pesto but if you want an all basil pesto, use all basil. You can't go wrong either way. Enjoy!
Servings: 4
Equipment
- food processor, mini chopper or blender
Ingredients
- 1 cup basil
- 2 cups arugula and baby spinach blend
- 1/4 cup Parmesan cheese cut into pieces
- 1/4 cup pine nuts* toasted
- 2 tablespoons lemon juice
- 2 cloves garlic
- salt and pepper to taste
- 1/4 to 1/2 cup olive oil extra virgin
Instructions
- Using a food processor, blend up the basil, arugula and baby spinach until finely chopped. Add the parmesan cheese, toasted pine nuts, lemon juice, garlic and salt and pepper. Alternatively, you can add the salt and pepper at the end if that's easier. Blend up again until everything is smooth.
- With the food processor running, slowly drizzle in the olive oil until the desired consistency is reached. I like adding a 1/2 cup of olive oil but start with a 1/4 cup and add more if you need to. Taste and adjust anything as needed.
- Mix pesto with cooked pasta, enjoy with grilled meats, or vegetables, roasted potatoes or grilled bread. The possibilities are endless, enjoy!
- To store: Pesto can be stored in the fridge for up to a week or frozen for up to 2–3 months. Here are some tips for storing pesto:Refrigerate: Place pesto in a sealable container or jar and cover with a thin layer of olive oil to prevent oxidation and keep the herbs fresh. This can help pesto keep its green color.Freeze: Pesto can be frozen in ice cube trays or in a sealable container. 1. Ice cube trays: Fill the trays with pesto, freeze for a few hours, then remove the cubes and place them in a freezer bag. Label the bag with the date.2. Sealable container: Cover larger amounts of pesto with a thin layer of olive oil to minimize browning, then tightly seal the container and place it in the freezer. When you're ready to use, thaw pesto at room temperature or in the fridge.
Notes
*you can also use pecan or walnuts instead of pine nuts. If using pine nuts, I highly recommend toasting them. Simply add the pine nuts to a pan over medium heat. Stir until they are slightly golden brown. Stay and watch them closely; they can burn easily if cooking over high heat. Remove from heat and set aside.