Arugula Pesto
This recipe should make about 2 - 2 1/2 cups of pesto.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizers or Main
Author: Hip Foodie Mom
- 2 cups fresh arugula
- 1 cup fresh basil
- 2 cloves garlic
- ¼ cup pine nuts
- 1/4 cup walnuts
- 1-1½ cups good extra-virgin olive oil + more if needed
- 1 cup freshly grated Parmigiano-Reggiano
- Kosher salt to taste
Combine the arugula, basil, garlic, pine nuts and walnuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour in the olive oil (I used about a cup) and process until the pesto is thoroughly pureed. Add the Parmigiano-Reggiano and pulse for another minute. You can add the salt into the food processor or you can season later when serving. Up to you!