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Basil and Arugula Pesto

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 happen to have arugula, be sure to make basil and arugula pesto.

Basil growing in planter box

This is my basic pesto recipe. Traditionally pesto is made with basil, but I love to experiment with other leafy greens for pesto, like in this recipe, with both basil and arugula.

You don’t have to use walnuts for the nuts. If you’re feeling luxurious, use pine nuts. 

When the only nuts in our pantry are sunflower seeds, I toast them first and use them in my emerald green sauce. Pesto is also delicious made with pecans or pumpkin seeds. Some chefs even use sliced almonds.

Of course you want to use a at least some of your fresh basil and arugula 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.

What do you make with your basil and arugula pesto?

Make pesto–that’s all there is to it.

More pesto recipes:

Make it a fabulous week–get in the kitchen and whir up a batch of garlicky pesto!

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