Arugula-Basil Pesto Sauce

Have you planted a lot of Arugula that is threatening to bolt in the summer heat? This pesto comes to the rescue. Harvest it all! This takes everyday pesto up a notch - fresh with a slight kick.

  • 6 cups of arugula

  • 3 cups of basil packed down (Keep the ratio of arugula to basil at 2:1)

  • 1.5 cups of roasted Pine nuts (or Pecans)

  • 1 cup of freshly grated parmesan

  • 1-2 cups of olive oil

  • salt and pepper

  • 1/8 of cup of lemon juice


  1. Put the arugula and basil leaves into a food processor or high powered blender with the lemon juice. Turn it on and pour in the olive oil as the leaves to blend.

  2. Add the nuts and the cheese. Continue blending until smooth.

  3. Put compostable baking paper on a cookie sheet and pour out the liquid pesto onto the paper so that its about 1/2 - 3/4 of an inch thick.

  4. Put it in the freezer, lying flat for several hours. Once the mixture is frozen, cut into different serving size pieces and quickly refreeze them individually separated by the compostable paper in one container so that you can pull out only the amount you need through the winter.

Christina Manning Lebek