How to Cook Tasty Arugula Basil Pesto

Delicious, fresh and tasty.

Arugula Basil Pesto. To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese. To make this pesto I used mature arugula from our garden (though you could use baby arugula too, it.

Arugula Basil Pesto Arugula Pesto has peppery kick from the arugula and is flavored with parmesan cheese, garlic, lemon zest & pine nuts. This pesto veers a bit from the basic basil variety. Adding ricotta and arugula to a traditional pesto makes for a more peppery, more vivid, pasta sauce. You can cook Arugula Basil Pesto using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Arugula Basil Pesto

  1. Prepare 2 cups of tight packed arugula.
  2. Prepare 1 cup of tight packed fresh basil.
  3. It's 4 of medium garlic cloves.
  4. It's 4 tbsp of toasted pine nuts or walnuts.
  5. You need 1 cup of evo.
  6. It's to taste of Red wine vinn.
  7. It's 1 of lemon juiced.
  8. It's 1/2 cup of fresh fine grated Parmesan.
  9. Prepare to taste of Salt.

Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! This twist on pesto subs arugula for traditional basil to make a bright, peppery addition to pasta, chicken, fish or steak. So what's the difference between arugula pesto and basil pesto? Have these basil and arugula pesto with some pasta, add in some salad (drop teaspoonfuls on the too), and bake with salmon.

Arugula Basil Pesto step by step

  1. Add the garlic and pine nuts first with a little evo and give it a quick pulse..
  2. Add the arugula and basil along with the lemon juice and give it another pulse.
  3. Add the evo and the salt and prices until smooth but slightly coarse..
  4. Remove to a container and stir in the Parmesan and then season with red wine vinegar and salt as needed..

First let's talk about this yummy basil and arugula pesto, which is to die for and so simple to make. First of all you don't need an expensive food processor, I use my magic bullet and I simply dump all. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. Basil pesto is, of course, the Grande Dame of pesto sauces, but many other herbs make wonderful versions of this classic Genoese sauce, like today's arugula pesto, or this mint-walnut pesto.