Basil Arugula Pesto
Servings: 4
Ingredients
- 2 cups basil
- 1 cup arugula
- 1/3 cup pine nuts
- 3/4 cup finely grated fresh parmesan
- 2 garlic cloves, chopped
- juice of half a lemon
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
Instructions
- Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream.
- Remove the pesto from the food processor. Toss with gnocchi, top on crostini, or serve alongside grilled meats. If not using immediately, cover and store in the fridge up to 2 days.
Notes
Pesto will slowly brown as it is stored in the fridge. If this bothers you, simply skim off the brown portion and serve the pesto as normal.
