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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.