Description
A fresh, vibrant Arugula Basil Pesto made with arugula, basil, garlic, pine nuts, parmesan, olive oil, and lemon juice. Perfect for pasta, toast, and roasted vegetables. Ready in just 10 minutes and full of bold, peppery flavor.
Ingredients
Scale
- 2 cups fresh arugula (packed)
- 1 cup fresh basil leaves (packed)
- 1/3 cup pine nuts (lightly toasted)
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1–2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add arugula, basil, garlic, and pine nuts to a food processor.
- Pulse until roughly chopped.
- Add Parmesan cheese and pulse again.
- Slowly drizzle in olive oil while blending.
- Add lemon juice, salt, and pepper.
- Blend until smooth but slightly rustic.
- Taste and adjust seasoning.
Notes
Toast pine nuts for deeper flavor. Store in an airtight jar with olive oil layer on top for up to 6 days in the fridge or freeze for 2 months. Adjust lemon juice for brightness or parmesan for richness.
Nutrition
- Serving Size: 2 tbsp
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg