Basil Arugula Pesto - Irena Macri | Food Fit For Life
This adaptation of the traditional Genovese basil pesto recipe includes arugula or rocket for a little mustard kick and lemon for a little zing.
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Cooking tools:
- Food processor
- Mortar and pestle
- Electric grinder
- Microplane
- Mason jar
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen scale
Ingredients
- 1 1/2 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))
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