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Green ice tray full of pesto on a table
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Arugula Basil Pesto

Don't toss unused arugula, make this 6 ingredient arugula basil pesto that's ready to top your favorite pasta in just 5 minutes. It's less expensive than traditional pesto with cashews instead of pine nuts too.
Course Main Course, Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Rebecca

Equipment

  • High powered blender OR food processor
  • Measuring cups, spoons
  • MIcroplaner or Box Grater
  • rubber spatula

Ingredients

  • 2 cups fresh arugula
  • ½ cup cashews
  • ¼ cup fresh basil leaves
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons hemp hearts
  • 1 Tablespoon grated parmesan cheese
  • 1 clove garlic minced
  • pinch salt to taste

Instructions

  • Add 2 cups arugula, ½ cup cashews, ¼ cup basil leaves, ¼ cup olive oil, 2 Tablespoons hemp hearts, 1 Tablespoon grated parmesan cheese, 1 garlic clove, and a pinch of salt to high powered blender/food processor, blend until well incorporated
  • Top pasta, fish, or other protein with arugula basil pesto immediately. Or freeze sauce in an ice tray. 

Notes

  • You can substitute the cashews with almonds, pistachios, or traditional pine nuts.
  • Swap the arugula for spinach or more basil.
  • Greens that are about to wilt or just starting to wilt are great in this recipe.
  • Buy a basil plant instead of just basil leaves, because it'll regrow.
  • Add a splash of lemon juice to add a tangy flavor.