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–+ servings

Basil Arugula Pesto

A delightful and light combination of Basil and Arugula made into Pesto with the addition of Garlic, Lemon, Olive Oil, Raw Almonds, Romano Cheese and Red and Black Pepper
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Prep Time 10 minutes
Course Appetizer
Servings 10 Oz

Equipment

  • 1 Food Processor
  • 1 Zester
  • 1 Juicer

Ingredients
  

  • 1 Cup Basil Leaves Packed
  • 1 Cup Arugula Leaves Packed
  • Zest 1/2 Lemon
  • Juice 1/2 Lemon
  • 3 Large Cloves Garlic
  • 1/3 Cup Raw Slivered Almonds Or nuts of your choice
  • 1/2 Cup Olive Oil
  • 1/3 Cup Romano Cheese
  • 1/2-1 Tsp Red Pepper Flakes
  • Salt and Pepper to taste

Instructions
 

  • Add Nuts, Lemon Zest and Juice, Garlic Cloves to a Food Processor and Chop
  • Pushing down sides re Chop if neccessary
  • Add Basil and Arugula and start Processing - while blending add the Olive Oil slowly through the top and process until well mixed
  • Add Romano Cheese, a pinch of Salt, Fresh Black Pepper and l tsp Red Pepper Flakes or less if you don't want spice and mix - if too thick add a bit more Olive Oil
  • Store in an Air Tight Container for about one week in Frig - Or freeze
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