Quick and Easy Arugula Pesto with Basil
A delicious and simple arugula pesto for a peppery and vibrant alternative to a classic basil pesto. A perfect topping for pasta or use it however you like. On sourdough with poached eggs is a go to for me!
Servings: 4 people
Ingredients
- 70 grams pine nuts
- 3 garlic cloves finely diced
- 60 grams arugula (2 ½ packed cups)
- 40 grams basil leaves (1 ½ packed cups)
- 2 tbsp lemon juice
- ½ cup olive oil
- 70 grams parmesan very finely grated
- Salt and pepper to taste
Instructions
- For added flavor toast the pine nuts first and then cool completely. I dry toast them in a fry pan over a medium heat tossing around for a few minutes until lightly golden all over.
- In a food processor blend the pine nuts and garlic with a big pinch of salt into a coarse paste.
- Add the arugula leaves and process until well combined.
- Add the basil leaves, ¼ cup olive oil and the lemon juice and pulse until combined. Don't over mix.
- Transfer to a mixing bowl and mix the parmesan through, followed by the remaining ¼ cup olive oil.
- Season to taste. See notes above in the post for how to use as a pasta sauce. (My preferred serving option!)
Notes
Garlic - Please use fresh cloves, jarred minced garlic will give the pesto an overpowering flavor.
Nuts - Substitute the pine nuts for walnuts, cashews or any other nut you like.
Basil - Substitute for all arugula if you prefer but the basil does balance out the peppery notes of the arugula really nicely. Check out my more traditional basil pesto if you haven't already.
Storing - Store in an airtight container in the fridge for up to five days. You can drizzle the top with a little olive oil to help keep the color fresh.