• Presto! Arugula Basil Pesto!

Presto! Arugula Basil Pesto!

Pesto is one of those kitchen staples that, home chef or not, you should definitely know how to make. It is easy enough to throw together on a whim, but never fails to impress.  The beautiful green color is immediately infectious, the smell divine, and the versatility, unparalleled.I absolutely love arugula! Its spicy, crunchy, subtle bitterness adds a certain effervescence to any dish. Adding arugula to the pesto complements the robust flavor of the basil, and the added zest of a lemon creates a wonderful subtile citrusy summer pesto that you will want to make over and over again!
  • 1 Cup Packed baby arugula
  • 1 Cup Packed basil leaves
  • 2/3 cup good quality EVOO
  • 1 tsp lemon zest
  • 2 garlic cloves
  • 1/4 cup Pine nuts-lightly toasted
  • 1/2 cup freshly grated Asiago cheese
  • Salt & Pepper

  1. Toast pine nuts until lightly browned
  2. Combine arugula, basil, pine nuts, lemon zest and 1/4 cup of the asiago in blender/food processor and pulse until coarsely chopped
  3. Slowly add the olive oil as you continue to blend
  4. Stir in the remaining asiago
  5. Season with salt/pepper to taste

Note: If you are making your pesto ahead of time use ice cube trays to freeze it allowing for easy pre-portioned cubes that can be mixed right into hot pasta!


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