We can back from being out of town for a few days and my basil plant was out of control! And I forgot that I had purchased arugula before we left so I needed to use that as well. Voila, this pesto was born.
Arugula is peppery and almost similar in flavor to basil. The two paired great together! Garlic, pine nuts (which are so good for you!), olive oil and parmesan cheese, all the usual suspects to make pesto. So good! I used it on pasta the same night I made this. I’m going to use it on my Parmesan Pesto Roasted Tomatoes tonight too! It doesn’t yield much, so consider doubling it and freezing some for later.
Arugula Basil Pesto
Yield: 1 cup
2 cups arugula, loosely packed
1 cup fresh basil leaves, loosely packed
1/4 cup pine nuts
2 tablespoons fresh grated parmesan cheese
1/2 teaspoon minced garlic
1/4 cup olive oil
In a food processor, combine the arugula, basil, garlic, walnuts and parmesan cheese. Pulse a couple of times to get everything combined. Slowly drizzle the olive oil through the top tube and process until a smooth pesto forms. You may need to scrape down the sides a few times. Store in the fridge in an airtight container, with plastic wrap directly on top of the pesto (do not allow any air to get to it). Freeze for several months the same way.