We know you’re getting ready for sweater weather, but don’t walk past those glorious bunches of fresh basil being sold by the bucket loads at your local farmers market and food shops. September is the official summer wrap up of produce! Make this incredibly easy pesto sauce in minutes. Double batch this green goodness that you’ll be tossing in pasta, spreading on sandwiches or drizzling on a white pizza. The peppery arugula in this recipe adds extra depth and really ups the wow factor. Freeze the pesto for one chilly winter night when you’re craving a little taste of summer!
WF’S EASY ARUGULA-BASIL PESTO FOR THE NON COOK!
3 CUPS FRESH BASIL
3 CUPS FRESH ARUGULA
½ CUP TOASTED PINE NUTS
2 CLOVES GARLIC
½ CUP OF PARMESAN
JUICE OF 1 LEMON
¾ CUP OLIVE OIL
SALT TO TASTE
CHILI FLAKES (OPTIONAL)
VEGAN OPTION: SUBSTITUTE NUTRITIONAL YEAST FOR PARMESAN
*The beauty of this recipe is how forgiving the measurements can be. Make this your own—taste as you go. We promise you can’t mess this up. Add a little more…add a little less. Anything goes!
In a skillet, toast pine nuts until slightly browned. Don’t walk away—this happens quickly. In food processor, add first 6 ingredients and half of the olive oil. Blend at high speed—stopping to scrape the sides. Continue to add the rest of the olive oil (remember a little more or a little less) until you achieve desired consistency. The pesto shouldn’t be too thick or too runny. Taste for salt. You may not need much at all if using plenty of Parmesan cheese. Give it a final swirl.
We like to store our pesto in freezer safe glass jars. Top with a thin layer of olive oil to keep the bright green from browning. Store in fridge for up to three days or six months in freezer!