pesto recipe

Arugula & Basil Pesto

by Francine Mastini
Yield: 1 cup

1 1/2 cups packed arugula
4-5 leaves of basil or 1 tbsp dried basil leaves
4 cloves garlic
1/4 tsp sea salt (to taste)
1/4-1/2 cup olive oil

Rinse the arugula and basil in cool water. Dry the leaves, gently patting them with a clean dishcloth or paper towel. Place arugula, basil, salt and garlic into food processor with 2 tbsp olive oil. Pulse until macerated. Continue processing, adding olive oil until a smooth and very loose paste consistency is arrived at. It should be spreadable, not drippy.



Store in a tightly closed container in your refrigerator for up to a week.
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