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–+ servings

Basil Arugula Pesto

Casey Rooney
Once you make this Basil Arugula Pesto, you will never go back to store bought pesto again! A few fresh ingredients and about 5 minutes and you have a fresh pesto you'll be making over and over!
4.80 from 5 votes
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Appetizer, Salad
Cuisine American, Italian
Servings 1 cup

Ingredients
  

  • 4 cups basil leaves
  • 4 cups arugula
  • 1/3 cup grated Parmigiano-Reggiano or Parmesan cheese
  • 2 tbsp lemon juice
  • 2-3 cloves garlic, halved
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1 tbsp water, if needed (See Note 1)

Instructions
 

  • Add basil, arugula, garlic and lemon juice and Parmesan to food processor or blender. Blend for about 10 seconds.
  • Add olive oil and salt and blend about 10 more seconds until olive oil is well incorporated (emulsified) into the pesto.
  • If your pesto is too thick, add 1 tablespoon of water, then blend 10 more seconds (See Note 1).

Notes

After you blend your pesto with the olive oil, if you think it's too thick add a 1 tablespoon of water. Don't add more than that, otherwise you will get a watered down taste. 
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