Basil Arugula Pesto Recipe
This is a super easy pesto recipe. Very quick to make. Hardest part is to make sure you have enough basil. I have some growing in my kitchen and just barely had enough to make this recipe with it. Waiting for it to grow bigger to do it again. You can make this recipe omitting the arugula too but then you’ll need more basil. This recipe, once made, lasts in the fridge for a few days if it is in a seal container. If you have a different way you make it, let me know. I’d love to try other recipe ideas and am hoping my basil plants (I just bought a second one) will grow quickly so I can make the sauce again soon.
Just a few simple ingredients (arugula and cheese missing from photo).
Add oil too. Nice and hot on the stove and read to serve. I added extra pine nuts on top to make it look pretty.
3/4 cup EVOO (extra virgin olive oil).
3 cups fresh basil leaves (rinsed and loosely packed).
1 cup fresh arugula (loosely packed).
1/2 cup grated Romano cheese.
1/3 cup pine nuts (I added extra on top when the recipe was done).
2 cloves of garlic, peeled.
2 Tablespoons of lukewarm water.
1/2 teaspoon grated lemon peel.
Place all of the ingredients in a blender (I love my Ninja) and blend until smooth.
Season to taste with salt and pepper.
Heat up in a pot on the stove and serve over pasta or use in other recipes.
If storing, put in sealable container and add enough oil to make a thin layer over the top of the pesto. It will settle in the fridge, so mix and heat before serving.
Yield: 1 1/2 cups.
You can print it here to save for your recipe files.