Basil and Arugula Pesto
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Cook time:
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- 3 cups of basil
- ¾ cup of wild arugula
- ½ cup of pine nuts
- ½ cup of olive oil
- 3 cloves of pressed garlic
- 1 tsp sea salt
- 1 tsp black pepper
- Combine ingredients in food processor and pulse until roughly blended.
Double the pine nuts for an extra creamy pesto without the cheese.
Recipe by Healing and Eating at https://www.healingandeating.com/2014/06/basil-arugula-pesto.html
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