Arugula Basil Pesto is my go-to for things to keep on hand in the freezer. It only takes 5 minutes to prepare and freezes perfectly in ice cube trays for individual portions. This is ideal for those nights I don’t have the energy to prepare something for myself. This sauce is so versatile. Put a dollop on your eggs in the morning, spread it on homemade pizza and sandwiches or mix it with pasta and soups.
Caring for Basil
Fresh basil should be treated like fresh cut flowers, placing stems in cool water in a glass or vase. Basil should be kept out of direct sunlight. Refrigeration causes the leaves to brown and become mushy. Consider making a quick, healthy pesto and freezing it in an ice cube tray for perfect single servings.
Pesto is full of heart-healthy fats from the walnuts and olive oil. Arugula is packed with vitamin K, while basil is said to be full of antioxidants and contains anti-aging properties.
Arugula Pesto Recipe
Yield: 1 1/2 cups
3/4 cup good quality, extra-virgin olive oil
2 cups (loosely packed) fresh basil leaves
2 cup (loosely packed) fresh arugula
1/2 cup grated pecorino Romano cheese
1/3 cup walnuts or pine nuts
2 garlic cloves, peeled
1/2 teaspoon grated lemon zest
2 tablespoons lukewarm water
Kosher salt & ground black pepper to taste
1. Toast the nuts in a pan over medium heat until lightly browned or until you smell a roasted flavor. This should take just a few minutes.
2. In a food processor, combine arugula, basil, nuts and garlic. Pulse while drizzling the olive oil into the processor. Add water. Season with salt & pepper. Pulse a few more times to combine.
3. Remove mixture from the food processor and place in a bowl. Add lemon zest and cheese and combine with a spoon.