Arugula Basil Pesto
A bright and peppery pesto, balanced with olive oil and toasty pecans. Pesto is such a versatile spread and is so easy to make!
Servings: 8 servings
- 2 cups arugula
- 2 cups basil
- 1/3 cup parmesan cheese
- 1/4 cup pecans toasted
- 2 1/2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 clove garlic
- 1/4 teaspoon sea salt or more, to taste
- black pepper to taste
Add all ingredients to a food processor bowl, and process until smooth.
Taste, and adjust salt and lemon if necessary.
Serve on pasta, salads, or use as a sandwich spread.
Calories: 72kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 53mg | Vitamin A: 470IU | Vitamin C: 3.8mg | Calcium: 70mg | Iron: 0.4mg