Arugula can be a great substitute for basil used in a traditional pesto; it has a similar bitterness to it, just like basil. It’s also much cheaper than basil!
1/4 cup pine nuts – toasted
1/4 cup grated parmesan
2 cloves of garlic
3 cups baby arugula
1 cup extra virgin olive oil
1. Combine first four ingredients in a food processor and blend until puréed.
2. Add the arugula and pulse the food processor until the arugula in blended.
3. Slowly stream in the olive oil while the processor is on low until the ingredients come together. Feel free to add more or less olive depending on how loose you want the pesto.
4. Refrigerate or serve immediately at room temperature.
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