Arugula Basil Pesto {Nut-Free}

I have to admit that I really don’t like arugula. There are lots great greens and herbs that I’m totally cool with, but this isn’t one of them. I just find it too strong and bitter.

So what do you do when you get it in your CSA box two weeks in a row?

 

Make pesto!

You really can’t taste the arugula and it gives it the vibrant green colour. Typically pesto calls for using pine nuts or walnuts but with my severe nut allergies I make it without and you still get a great pesto full of flavour. It’s such an easy sauce to make in your food processor and takes less than five minutes to prepare.

I served it up last night over chicken but it would be awesome on pasta, pizza, veggies or as a sandwich spread.

Arugula Basil Pesto {Nut-Free}

Printable Version

What you’ll need:

• 4 cups arugula
• 2 cups fresh basil
• 1/4 cup parmesan cheese (about 1-2 oz)
• 2 cloves garlic
• 1 tbsp lemon juice
• salt and pepper to taste
• 1/3 cup olive oil

Place everything except the olive oil in a food processor and blend for 30 seconds. Slowly stream in the olive oil while the machine is running. Process until smooth.

 Look at all that vibrant green goodness!

Serve with meat, veggies, pasta, pizza or as a spread. Transfer pesto to a jar and refrigerate for up to two weeks. You can also freeze this pesto – making it a great way to use up lots of basil and arugula!

It went so well with chicken last night and I’m looking forward to trying it with a pasta salad on the weekend.

I’ve been loving all our CSA organic vegetables so far. It really forces me to get creative with what I’m cooking. Last night I was so tempted to just pick something up but I was able to whip up this dinner in about 30 minutes, with Garrett manning the grill. We had the pesto chicken, with pan fried mushrooms and a salad of wild spinach, radishes, cucumbers, feta and balsamic dressing. Everything was so fresh and we had great leftovers for lunches for the rest of the week!