Description
This Arugula Basil Pesto is a fresh and flavorful twist on classic pesto. Made with peppery arugula, fragrant basil, garlic, Parmesan cheese, toasted pine nuts, and rich extra virgin olive oil, this easy homemade pesto comes together in just minutes. Perfect for pasta, sandwiches, grilled meats, or as a vibrant dip, this sauce brings bold Mediterranean flavor to any meal.
Ingredients
Scale
- 2 cups fresh arugula (packed)
- 1 cup fresh basil leaves (packed)
- 2 garlic cloves
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup extra virgin olive oil
- Juice of 1/2 small lemon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Wash and thoroughly dry the arugula and basil leaves.
- Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden, then let cool.
- Add arugula, basil, garlic, Parmesan, and toasted pine nuts to a food processor.
- Pulse several times until finely chopped.
- Slowly drizzle in the olive oil while blending until smooth and creamy.
- Add lemon juice, salt, and black pepper.
- Blend again briefly and adjust seasoning to taste before serving.
Notes
For extra brightness, add a little more lemon juice. Substitute walnuts for pine nuts if needed. Store pesto in an airtight jar in the refrigerator for up to 5 days, covering the top with a thin layer of olive oil to preserve freshness. Freeze in ice cube trays for convenient portions.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: B
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg