Basil Arugula Pesto


It’s pestolicious! I love pesto so much I could spoon it out of a jar and eat it. As we speak, I have the taste of pesto in my mouth. After I make it, I eat a of couple spoonfuls and reserve the rest for pizza, pasta, sandwiches, frittatas and dressings for caprese or tomato boconcinni salads. You can switch up the combinations of greens, nuts and cheese. Cilantro and pepitas with asiago cheese is good on tacos and Mexican food. This one has arugula in it, but you can use all basil instead. -bvox

Basil Arugula Pesto

1/4 cup toasted pine nuts
2 garlic cloves
2 cups basil and arugula, mixed
1/4 cup parmesan cheese
1/8 olive oil
2 Tbsp lemon juice
Pinch of red chili flakes
Salt and pepper to taste

Whizz the pine nuts and garlic together in a blender or food processor. Add greens and cheese and whizz again. Slowly stream the oil in while mixing on a low speed. Add lemon, chili flakes, salt and pepper and adjust seasonings to taste.



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