Arugula Basil Pesto
I love pesto! It’s packed with flavor, healthy and the color is so pretty. Pesto is also very versatile. This arugula basil pesto has almonds instead of pine nuts, arugula which gives it a nice peppery bite and a little hidden ingredient for added health benefits, ground flaxseed.
I always think of this scene from “When Harry Met Sally” when I make pesto and it brings me such joy! I like making large batches so I can freeze some in small containers that I can defrost any time for a quick lunch or dinner. This arugula basil pesto isn’t just for pasta…get creative with it. Use it on grilled fish or chicken, on top of roasted veggies, tossed with fresh mozzarella and tomatoes, spread on a turkey sandwich or mix it with mayonnaise for a delicious dip for sweet potato fries.
Check out my latest Instagram story to see how I use this pesto for a quick lunch or dinner.
- 2 packed cups arugula
- 1 packed cup fresh basil
- 1 cup parmesan cheese
- 2/3 cup raw almonds
- 1-2 garlic cloves
- The juice of 1 lemon
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 1 heaping tbsp ground flaxseed
- 1 cup olive oil
Place everything but the olive oil in a food processor and process until combined but not completely smooth (you want some texture to remain).
With the food processor on, drizzle in the olive oil.
Store in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.
I like to double or even triple this recipe and store it in single use containers so that I always have it on hand in the freezer for those nights when I need a quick dinner.