Basil Arugula Pesto
Looking for a fun recipe to make? Look no further than this amazing Basil Arugula Pesto recipe.
Ingredients
- 2 cups of fresh basil leaves
- 2 cups of arugula
- 1/2 cup extra virgin olive oil
- 3 tbsp raw pine nuts
- 2 garlic cloves, peeled
- Sea salt
- Freshly ground black pepper
- 1/2 cup freshly grated Parmigiano Reggiano
- 1/4 cup freshly grated pecorino romano
- 2 tablespoons unsalted butter, softened
- 1 lb pasta of your choice
- Reserved pasta water
Instructions
Place the basil, arugula, olive oil, pine nuts, garlic cloves, a pinch of sea salt, and a little black pepper in a food processor. Blend for several minutes, until the pesto reaches a creamy consistency.
Scrape down the sides and pulse a few more times. Pour the pesto into a large mixing bowl. Fold in the Parmigiano Reggiano, pecorino romano, and butter. Taste and season with more sea salt if needed. Set aside.
Bring a large pot of water to a bowl. Salt generously. Cook your pasta until al dente. Add the hot pasta directly into the mixing bowl with the pesto. Stir to coat. Add a little pasta water if needed to get a creamy sauce coating on the pasta. Divide the pasta into individual bowls.