Basil Arugula Pesto


Basil Arugula Pesto

Looking for a fun recipe to make? Look no further than this amazing Basil Arugula Pesto recipe. 


  • 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


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.

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