This is probably my most favorite thing to make and have on hand at all times because it elevates any meal to gourmet status almost instantly with minimal effort. With an abundance of home grown tomatoes from our CSA delivery, I almost cannot resist preparing them without this pesto.  It’s like wow, all of these incredible flavors bursting in your mouth…….a treat for the mind as well as the body.  All it takes is a generous cup of basil, another cup of arugula, zest from one lemon, one clove of garlic and three tablespoons of toasted nuts, a little salt and squeeze of lemon juice.  Oh, and the best olive oil you can get your hands on.  So simple, it’s hard to believe such complexity of flavor can come from just these few ingredients.  

To make it, toast your favorite nuts in the oven or a dry skillet first until they begin to turn a shade darker and you smell their yummy, toasty aroma.  Allow the nuts to cool while you gather the other ingredients.  Toss washed basil and arugula into the bowl of a food processor, zest a lemon over it, roughly chop a clove of garlic and toss it in too.  Have a quarter of a cup of extra virgin olive oil ready to go.  Add a bit of salt and squeeze some lemon juice into the bowl and follow with the cooled nuts.  Put the top on and give it a whir.  Now, pour the olive oil into the top opening of the food processor with it running.  You might need to stop it and scrape down the sides a couple of times, but keep going until everything is tiny in size and uniform.  Pack it in a beautiful little glass jar!  It will keep in the fridge for a week, but I promise it won’t last that long!  Enjoy!  xxo! 

2 thoughts on “basil + arugula pesto

  1. Made this! Yum! It definitely stepped up my sliced tomlmato salad. Thanks!

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