Basil Arugula Pesto

🧂 Ingredients

• 1.5 cups fresh basil leaves

  firmly packed
• 1 cup arugula

  wild rocket is ideal, packed
• 1 cup extra-virgin olive oil

  plus extra for sealing
• 1/3 cup pine nuts

  cashews or blanched almonds can also be used
• 2 garlic cloves
• 1 lemon
• 2/3 teaspoon sea salt
• 2 tablespoons Parmesan cheese

  finely grated (optional)

Instructions

• 1 You can use a food processor, an electric grinder or a more traditional mortar
  and pestle. If using mortar and pestle, pound garlic and pine nuts together
  first before adding herbs and olive oil.
• 2 If using a food processor or an electric grinder, combine basil, rocket, pine
  nuts, garlic, zest of 1 lemon, 2 tablespoons of lemon juice, salt and olive oil.
  Process until smooth and then add and incorporate grated parmesan if you want to
  include it. It's just as delicious without.
• 3 Store in a clean, air-tight jar or a container with a thin layer of olive oil on
  top to seal in the mix. Pesto should keep for up to two weeks in the fridge. It
  will lose a bit of colour over time.

Nutrition Info