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Bon Appétit

Basil-Arugula Pesto

4.8

(21)

Toss this delicious pesto with 1 1/2 pounds of your favorite pasta, or spread it on slices of Italian bread.

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

3/4 cup extra-virgin olive oil
3 cups (loosely packed) fresh basil leaves
1 cup (loosely packed) fresh arugula
1/2 cup grated pecorino Romano cheese
1/3 cup pine nuts
2 garlic cloves, peeled
1/2 teaspoon grated lemon peel
2 tablespoons lukewarm water

Preparation

  1. Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

TagsSauceItalianEuropeanBasilHerbs & SpicesArugulaLeafy GreensVegetablePecorinoCheeseDairyPine NutNutGluten FreeVegetarianQuickEasyNo-CookFood ProcessorBon Appétit
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