Description
You’ll want to reduce the olive oil if you like a thicker pesto.
Ingredients
Scale
- 2 C basil leaves
- 1 1/2 C arugula
- 1/2 C Italian parsley
- 1/2 C extra virgin olive oil
- 1/3 C pine nuts, toasted
- 1/4 C Pecorino Romano, grated
- 1/4 C aged Parmesan
- 2 garlic cloves, peeled
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp kosher salt, to taste
- 1/2 tsp cracked black pepper
Instructions
- Add all of the ingredients except the olive oil to a food processor or blender. Pulse until the ingredients are combined and a thick paste is beginning to form.
- Scrape down the sides of the food processor or blender vessel, then turn it on high. Slowly pour the olive oil into the vessel until all of it has been added. Continue blending on high for 30 seconds. Taste and adjust with more salt if needed. Dassit!
Notes
- Adapted from NYT Cooking‘s Basic Pesto Recipe.
- Prep Time: 5
