My mom is a pesto lover… she sees pesto on a menu and she zones out anything else.
When we started getting bagfuls and bagfuls of fresh organic arugula in our CSA box, I decided to use some in a pesto for her. There’s so much arugula salad one person can take in a given week.
I loved the taste of this pesto because it’s much milder and fresher tasting than if you use only basil leaves.
About 4 cups of arugula leaves, well washed and dried 1 handful of basil leaves 1/3 cup parmesan cheese 3 garlic cloves, chopped a bit 2 handfuls of walnuts Sea salt and freshly cracked Pepper About ½ cup of olive oil
- Fill the bowl of a food processor with all the ingredients except the olive oil. Turn on the food processor and drizzle the olive oil thru the cover chute.
- Process until a chunky paste forms.