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Basil-Arugula Pesto
Recipes
Basil-Arugula Pesto
24 servings
10 minutes total

Ingredients

  • 1 lemon, for juice
  • 1 ½ cups fresh basil leaves
  • 1 ½ cups baby arugula
  • 3 cloves fresh garlic
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil
  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Squeeze lemon for juice (2 tablespoons). Place lemon juice, basil, arugula, garlic, and pine nuts in food processor bowl (or blender); process until chopped.
    2. Add oil slowly, while food processor is running; process until smooth. Stir in cheese, salt, and pepper. (Makes 1 ½ cups.) Serve.
    Note: Pesto can be stored in an airtight container for up to one month in the refrigerator.

Amount per 1⁄24 recipe serving: Calories 60, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 30mg, Total Carb 1g, Fiber 0g, Sugars 0g, Protein 1g, Calc 2%, Vitamin A 4%, Vitamin C 2%, Iron 2%