There’s something about summer that makes me die for pesto. Maybe because it doesn’t feel heavy, I always love a good light snack when it’s warm out. I also love using it as a sandwich spread, and I generally only eat sandwiches in the summer. Whatever the reason, I love pesto!
I have very limited options of what I can buy in my small town and even the mediocre stuff is really expensive. So why not make my own? Great idea!
A good basil pesto is my favorite, so I decided to stick to what I like best. I also added some arugula. It adds a bit more earthiness to the mix and I’m all about it.
Along with the basil and arugula, I also used pine nuts. I know pine nuts are pretty expensive but you can substitute with hemp seeds or walnuts, or any other nut or seed of your choice. Whichever you choose, be sure to toast them first to transfer that toasty flavor into the pesto.
The crux of the recipe is definitely cheese. It gives it the creamy texture and rich flavor I love about pesto. I used Parmesan but you can also use:
- Parmigiano Reggiano
- Romano
- Ricotta
- Mozzarella
- Goat Cheese
- Asiago
- Feta
They each add a uniqueness so feel free to experiment and find which one you like best. Or if you prefer a vegan or cheese-less pesto instead, leave it out. Either way, it’s going to be delicious!
MAN, I LOVE PESTO RECIPE
Ingredients
- 1 cup of fresh basil leaves
- 1 cup of fresh arugula
- 1/2 cup of pine nuts, toasted
- 1/4 cup of extra virgin olive oil
- 1/4 cup of parmesan cheese
- 2 tablespoons of lemon juice
- 1 garlic clove
- Pinch of salt
- Pinch of pepper
Directions
- Toast the pine nuts then add them to a food processor with the lemon juice, garlic, salt and pepper. Pulse until everything is chopped up well.
- Add the basil and arugula and continue to pulse.
- Top off with olive oil then add the parmesan cheese and pulse until combined.
- Enjoy!