Arugula Basil Pesto
Arugula Basil Pesto. Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! For the arugula pesto Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides. And it's so quick and easy to make. Instructions Add arugula, basil, garlic and cashews to a food processor. To make Arugula Basil Pesto you need 9 ingredients and 4 steps easily.
The ingredients needed to make Arugula Basil Pesto:
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2 cups of tight packed arugula
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.75 oz of package of fresh basil or close to it
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4 of medium garlic cloves
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4 tbsp of toasted pine nuts or walnuts
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1/2 cup of evo
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to taste of Red wine vinn
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1 of lemon juiced
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1/2 cup of fresh fine grated Parmesan
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to taste of Salt
Steps to make Arugula Basil Pesto:
- Add the garlic and pine nuts first with a little evo and give it a quick pulse.
- Add the arugula and basil along with the lemon juice and give it another pulse
- Add the evo and the salt and pulse until smooth but slightly coarse.
- Remove to a container and stir in the Parmesan and then season with red wine vinegar and salt as needed. Add evo if you need to loosen it up.
Remove the arugula from the ice bath and squeeze excess water from the leaves. Put the arugula, basil, Parmigiano, Pecorino, walnuts, lemon zest and garlic in a food processor. Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese. Photography Credit: Elise Bauer Have an abundance of arugula? A great way to use it up is by making an arugula pesto.
