I love making my own healthy sauces, dips and dressings!
I know exactly what the ingredients are and I can play with the flavour profiles to match my mood or the other items on the menu.
With my herb garden growing wild these days, I was somewhat forced to do something with the extra basil and arugula.
Arugula pesto!!! Healthy and delicious, it’s a must-have for the summer!
You can use it salads, pasta dishes, sandwiches, pizza or just mix it with other dips.
A staple in Mediterranean cuisine, pesto traditionally contains basil, garlic, pine nuts, olive oil and Parmigiano Reggiano.
I added arugula for a punch of antioxidants and vitamins!
The recipe is simple and quick:
2 cups arugula leaves, stemmed
1 cup basil leaves
2 garlic cloves
2-3 tbsp pine nuts (can substitute walnuts or almonds)
1/2 cup EVOO
1/2 tsp sea salt
1/2 cup freshly grated Parmesan (can substitute nutritional yeast for a vegan version)
I add everything to my food processor in the following order: garlic, pine nuts, pulse...add arugula and salt, pulse. Add basil and pulse again. Slowly drizzle in the olive oil and process for another 30-40 seconds or until you reach the desired consistency.
Add the cheese and mix well. Enjoy!