Arugula Basil Pesto (makes 1 cup)
Make this 6 ingredient arugula basil pesto in just 5 minutes. It's a great way to use up extra arugula before it goes bad. It's less expensive than traditional pesto with cashews instead of pine nuts too!
Servings 1 cup
Equipment
- High powered blender OR food processor
- Measuring cups, spoons
- MIcroplaner or Box Grater
- rubber spatula
Ingredients
- 2 cups fresh arugula
- ½ cup cashews
- ¼ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- 2 Tablespoons hemp hearts
- 1 Tablespoon grated parmesan cheese
- 1 clove garlic minced
- pinch salt to taste
Instructions
- Add 2 cups arugula, ½ cup cashews, ¼ cup basil leaves, ¼ cup olive oil, 2 Tablespoons hemp hearts, 1 Tablespoon grated parmesan cheese, 1 garlic clove, and a pinch of salt to high powered blender/food processor, blend until well incorporated
- Top pasta, fish, or other protein with arugula basil pesto immediately. Or freeze sauce in an ice tray.
Video
Notes
- You can substitute the cashews with almonds, pistachios, or traditional pine nuts.
- Swap the arugula for spinach or more basil.
- Greens that are about to wilt or just starting to wilt are great in this recipe.
- Buy a basil plant instead of just basil leaves, because it'll regrow.
- Add a splash of lemon juice to add a tangy flavor.