Description
Store-bought pesto sauces are loaded with fat, but this fast and easy Arugula Basil Pesto sauce has a lot less fat and doesn't compromise on taste. The delicious freshness of the basil and nuttiness of the pine nuts is balanced by the sweetness of the tomatoes and peppery notes from the arugula. This yummy sauce is oil-free, gluten-free, soy-free, and vegan.
Ingredients
- 1/4 cup pine nuts
- 1 cup basil leaves
- 1 cup arugula
- 4 to 5 cherry tomatoes, sliced in half or 1/2 Roma tomato
- 1 clove garlic, roughly chopped
- 1 Tbsp lemon juice
- 2 Tbsp water
- Salt to taste
Instructions
Preheat a small dry skillet over medium heat. Add the pine nuts to the hot, dry skillet and warm for 60 to 90 seconds, shaking the skillet regularly to avoid burning. Remove from the heat and set aside.
Add fresh basil, baby arugula, roughly chopped garlic, cherry tomatoes, lemon juice, toasted pine nuts, and water to a mini blender or food processor (see Pro Tip for difference), and blend or process (pulse) until smooth or well combined. Salt to taste.
Store leftovers in an airtight container in the refrigerator for up to five days.Â
Pro Tip
Use the mini blender for a smooth texture or the food processor for a more grainy texture.Â
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mini blender or food processor
- Prep Time: 9 minutes
- Cook Time: 1 minute
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: Italian