Basil Arugula Pesto Recipe
Basil Arugula Pesto Recipe is a fresh herb pesto recipe that blends basil, arugula, olive oil, and Parmesan into a vibrant sauce with 5-minute prep, bold peppery flavor, and versatile pasta or spread uses. Fresh basil leaves and arugula are pulsed in a food processor with pine nuts, garlic, and lemon juice to create a smooth, bright green pesto that works beautifully for pasta, chicken, sandwiches, or salads.
Servings: 8
Calories: 128kcal
Ingredients
- 1 cup packed fresh basil leaves about 1 ounce
- 1 cup packed fresh baby arugula
- ⅓ cup extra virgin olive oil
- ⅓ cup grated Parmesan cheese
- ¼ cup pine nuts
- 1 to 2 garlic cloves
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- pinch black pepper
Instructions
- Add the basil, arugula, garlic, pine nuts, and Parmesan cheese to a food processor.
- Pulse several times until the herbs and nuts are roughly chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Add lemon juice, salt, and black pepper. Pulse once more, taste, and adjust seasoning if needed.
Video
Notes
Cooking Notes
Blend the pesto just until smooth so the herbs stay vibrant and fresh.
Tips for Best Results
- Optional: Toast the pine nuts before blending to enhance their flavor.
- Use high-quality olive oil for the best pesto texture.
- Add lemon juice gradually so the flavor stays balanced.
- Taste and adjust seasoning before serving.
Nutrition
Calories: 128kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 219mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 0.5mg
