A close up of a blue bowl filled with arugula pesto.
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5 from 1 vote

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!
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: Italian
Keyword: arugula pesto, basil pesto, how to make pesto, pecans, pesto
Servings: 8 servings
Calories: 72kcal
Author: Michelle Miller

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 53mg | Vitamin A: 9.4% | Vitamin C: 4.6% | Calcium: 7% | Iron: 2.1%