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Basil and Arugula Pesto

Enjoy our take on pesto. Try this nut-free and dairy-free spread on pasta or your favourite sandwich. t-rex-pesto-3Enjoy!

 

Prep Time: 10 minutes
Yield: 2 cups

Ingredients: 
2 cups of fresh basil leaves, washed and dried
2 cups of fresh arugula, washed and dried
½ – ¾ cup of olive oil
¼ cup of lemon juice
2 tsp. salt
4 cloves of fresh garlic

 

Directions:

  1. Place the garlic, arugula, basil, and juice into a food processor.
  2. Sprinkle with salt and place the lid on the food processor.
  3. Set the food processor to high and slowly drizzle in the olive oil.
  4. Scrape down the sides of the bowl once or twice to ensure everything is mixed. If the mixture is too thick, add in more oil.

Store in an airtight container.  Cover the pesto surface with a thin layer of olive oil to cover the entire surface before putting the lid on. Or, freeze in ice cube trays or a freezer safe container.