When life gives you basil, make pesto. And make more. That’s because pesto stashed in the freezer will brighten any winter day. Bring back the essence of summer next winter. And if you have some arugula–make basil and arugula pesto.

Of course you want to use a at least some of your fresh pesto the moment you make it. There is no comparison to the flavor hit to your tongue from brilliant basil and garlic sauce right from the Cuisinart–omg. Don’t put it all away for winter. Boil up some pasta and stir in pesto. Lick it off a spoon if you don’t do anything else.

This is my basic pesto recipe. I use all basil if that is what I have, but it’s fun to add other greens too. And don’t be stuck on walnuts for the nuts.

Feeling luxurious? Use pine nuts. Sometimes the only nuts I have in the pantry are sunflower seeds and I toast and grind them instead. Pesto is also wonderful with pecans or pumpkin seeds. Deer Valley chefs use sliced almonds.

Make pesto–that’s all there is to it.

0 from 0 votes

Print

Basil and Arugula Pesto

Author: Letty Flatt

Ingredients

• 2 large garlic cloves
• 3 ounces Parmesan cheese , broken in pieces or already grated (don’t even think of using that sawdust in the green can)
• 1 cup tightly packed stemmed fresh basil
• 1 cup tightly packed arugula leaves
• 1/2 cup walnuts
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil

Instructions

1. With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine. Add the cheese, basil, walnuts and salt. Process for about 10 seconds, stopping to move things around if they get hung up. With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended.