Peppery arugula gives classic basil pesto a lively twist, while Parmesan, garlic, lemon, and olive oil round out the flavors. Bright, fresh, and wonderfully versatile, this pesto is delicious tossed with pasta, spooned over grilled vegetables, chicken, or fish, spread on sandwiches, or stirred into soups and salad dressings.
INGREDIENTS:
4 cups loosely packed baby arugula
2 cups fresh basil leaves, stems removed
1 large lemon, juiced
2 large garlic cloves
¾ cup olive oil
1 cup freshly grated Parmesan cheese
1 teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper
METHOD:
Place the arugula, basil, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped, scraping down the sides as needed.
With the processor running, gradually add the olive oil and blend until smooth but still slightly textured. Taste and adjust the salt, lemon juice, or olive oil as desired.
Serve immediately, or transfer to an airtight container and cover the surface with a thin layer of olive oil. Refrigerate for up to 3 days or freeze for up to 3 months.
