Arugula-Basil Pesto

1. 1

   In a food processor or blender, chop the arugula, basil, and garlic cloves.

2. 2

   Slowly add the olive oil to create a loose paste.

3. 3

   Add the pine nuts or almonds and the Parmesan cheese and blend again.

4. 4

   Add the lemon juice and red pepper flakes and salt to taste, blend to combine.

5. 5

   Pour mixture into a bowl and cover with plastic wrap.

6. 6

   Place plastic wrap directly on the surface of the pesto.

7. 7

   Putting a layer of olive oil seems to help also.

8. 8

   Refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.