Pesto recipe
Ingredients:
- 2 cups fresh basil leaves
- 1 cup fresh arugula
- 1/2 cup unsalted shelled pistachios
- 3 cloves of garlic, minced
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions:
- In a food processor, add the basil, arugula, pistachios, garlic, parmesan cheese, salt, and pepper.
- Pulse the ingredients until they are finely chopped.
- With the motor running, slowly pour the olive oil through the feed tube.
- Continue to process until the mixture becomes a smooth paste.
- Taste and adjust seasoning as needed.
- Transfer the pesto to a clean jar or container, and smooth the surface.
- Cover with a layer of olive oil to help preserve the freshness.
- Store in the refrigerator for up to a week, or freeze for longer storage.
Enjoy your basil, arugula and pistachio pesto as a pasta sauce, spread on sandwiches, or as a dip for vegetables.