Adapted from the traditional Genovese condiment, this basil arugula pesto recipe has a little mustard kick and a zing from lemon.
Ingredients
- 1.5 cups fresh basil leaves firmly packed
- 1 cup arugula wild rocket is ideal, packed
- 1 cup extra-virgin olive oil plus extra for sealing
- 1/3 cup pine nuts cashews or blanched almonds can also be used
- 2 garlic cloves
- 1 lemon
- 2/3 teaspoon sea salt
- 2 tablespoons Parmesan cheese finely grated (optional)
Instructions
- You can use a food processor, an electric grinder or a more traditional mortar and pestle. If using mortar and pestle, pound garlic and pine nuts together first before adding herbs and olive oil.
- If using a food processor or an electric grinder, combine basil, rocket, pine nuts, garlic, zest of 1 lemon, 2 tablespoons of lemon juice, salt and olive oil. Process until smooth and then add and incorporate grated parmesan if you want to include it. It's just as delicious without.
- Store in a clean, air-tight jar or a container with a thin layer of olive oil on top to seal in the mix. Pesto should keep for up to two weeks in the fridge. It will lose a bit of colour over time.
Notes
I just threw in raw pine nuts but you can pre-toast them in the oven or in a frying pan before grinding for a deeper flavour. You can use other herbs like parsley, oregano, sage and thyme to create new flavours.
Nutrition
Calories: 384kcal | Carbohydrates: 3g | Protein: 2g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg
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