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Cooking with Fel – Basil and Arugula Pesto

September 12, 2010

Some recipes are impossible to screw up. Even if you get the ratios slightly off, and you add a tad too much of one thing and not enough of the other, some recipes still end up tasting exactly as they should. And seriously speaking here – if I can’t screw it up, then it’s basically unscrewupable.

Pesto is unscrewupable.


Pesto is just as easy to make as it sounds: You throw some basil and herbs into a food processor, add pine nuts, parmesan and olive oil, salt and pepper it to taste and voila! You’re done.

Even though it’s the easiest thing ever, I somehow have never made pesto prior to this recipe. (I think it’s because I never had pine nuts lying around the house.) However, thanks to the fine people at Oh! Nuts who recently shipped me a couple free samples of their product, I currently have pine nuts in my pantry.

So what is the first thing I did with their pine nuts? I made pesto.

I purposely made this basil and arugula pesto a little thicker than normal because I’ve primarily been using it as a spread. It’s especially good on sandwiches, as the peppery arugula helps brighten up normally boring turkey or ham. (Plus, I just love smearing the vibrant green paste over toast – it’s just so pretty!)

Basil and Arugula Pesto
Modified From: Basil-Arugula Pesto from Bon Appétit, June 2001


* 1/2 cup extra-virgin olive oil
* 1 cup (loosely packed) fresh basil leaves
* 3 cup (loosely packed) fresh arugula
* 1/2 cup parmigiano-reggiano cheese
* 1/3 cup pine nuts, toasted
* 2 garlic cloves, peeled
* 1 teaspoon lemon juice


Place 6 ingredients (excluding olive oil) in processor. Process to thick paste. With motor running, add 1/2 cup oil to processor. Blend until smooth. Season pesto to taste with salt and pepper.

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