Basil Arugula Pesto Recipes

ARUGULA BASIL PESTO

Arugula Basil Pesto image

Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! I used optional Recipe #149428 for the cheese.

Provided by Rita1652

Categories Sauces

Time 5m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 6

Ingredients

1 cup arugula, fresh packed
1 cup fresh basil, packed
6 garlic cloves
1/2 cup pine nuts
1/2 cup parmesan-romano cheese mix, grated
1/3 cup olive oil

Steps:

Place all ingredients but the oil in food processor and pulse till chopped.
Pour oil through feed tube while processing till creamy.

Nutrition Facts : Calories 130, Fat 12.9, SaturatedFat 2, Cholesterol 2.9, Sodium 69.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.3, Protein 2.7

BASIL-ARUGULA PESTO

Basil-Arugula Pesto image

Categories Condiment/Spread Cheese Low Carb Basil Pine Nut Arugula Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
3 cups (loosely packed) fresh basil leaves
1 cup (loosely packed) fresh arugula
1/2 cup grated pecorino Romano cheese
1/3 cup pine nuts
2 garlic cloves, peeled
1/2 teaspoon grated lemon peel
2 tablespoons lukewarm water

Steps:

Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA

Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 1 cup pesto

Number Of Ingredients 7

Ingredients

1/3 cup pine nuts
1 1/2 cups arugula
1 1/2 cups basil
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4 to 1/2 cup ricotta cheese (optional)

Steps:

Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
Add the parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

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