We’ve had basil pesto recently, and I thought of experimenting with other aromatic greens! I love arugula in salads because they have such a fragrant peppery aftertaste, so I thought why not make some pesto with arugula (since it was also on sale at Russo’s for 49cents a bunch!) So, that’s the story of arugula pesto. I’m probably going to experiment with other herby greens like parsley, cilantro etc.
- 2 cups fresh basil leaves
- 3 cloves garlic
- 1/4 cup pine nuts (roast for more flavor)
- 1/4 + 1/4 cup olive oil
- 1/2 cup freshly grated parmesan cheese (do not add if you’re freezing and saving for later) salt and pepper to taste
In a food processor, add all the ingredients except 1/4 cup olive oil and cheese. Blend to the desired consistency.
If you’re freezing to save for later, scoop out the basil from the food processor into a container, and pour 1/4 cup olive oil on top.
Freeze now, if you plan on freezing it. If you’re not freezing, add 1/4 cup olive oil and cheese.
Blend again, then mix with pasta and serve.