Arugula-Basil Pesto
Author: 
Prep time: 
Total time: 
Serves: makes 3 cups (24 servings, 2 tablespoons each)
 
Simple and delicious! This recipe makes enough pesto for 3 lbs of pasta...so look to freeze some of it for later. Pesto freezes and reheats amazingly well so you can enjoy summer's best all year long.
Ingredients
  • 4½ oz fresh arugula
  • 4 oz fresh basil1
  • ½ cup pistachios
  • 1½ cups extra-virgin olive oil
  • ⅓ cup grated Parmesan
  • 1 tsp salt
  • 5 cloves garlic, peeled
Instructions
  1. Combine all ingredients in a food processor, food prep, or blender. Scrape down the sides, as needed to incorporate all ingredients fully. Use as desired, such as over pasta, in dips, as an appetizer, etc.
Notes
I divided this recipe into thirds (about 1 cup each). Each third will work perfectly with 1 pound of dry cooked pasta.
Nutrition Information
Serving size: 2 Tbsp Calories: 143 Fat: 15.1 Carbohydrates: 1.3 Sugar: 0.3 Sodium: 122 Fiber: 0.6 Protein: 1.3 Cholesterol: 1
Recipe by Prevention RD at https://preventionrd.com/2014/07/arugula-basil-pesto-weekly-menu/