Arugula and Basil Pesto

Pesto is one of my favorite things because it is not only delicious, it is also very versatile. It can be used for so many different dishes and can be made with an array of different ingredients. Pesto is obviously great on pasta but can also be used with meats and fish, on sandwiches, on top of cream cheese with sun dried tomatoes, on pizza, and so much more! The most traditional and basic pesto originated in Genoa, in the Liguria region of northern Italy, and consisted of crushed genovese basil, fresh garlic, and European raw or roasted pine nuts then mixed with Liguria extra virgin olive oil and two hard cheeses (Parmigiana Reggiano and Pecorino). The word pesto translated in Italian is pestare meaning to crush, pound as pesto was traditionally made with a mortar and pestle.



A few things to know about pesto:
1. Add oil slowly to allow the sauce to fully emulsify so all the ingredients are uniformed and bind together.
2. Pesto on pasta is usually too thick right out of the food processor so you will need to add some of the pasta cooking liquid to get the pesto to coat the pasta (add small amounts of pasta liquid at a time to avoid it from getting too soupy).
3. Fresh pesto can last up to 3-4 days in the refrigerator in an airtight container.
4. Store your extra nuts in the freezer as they can go rancid very quickly and nuts (especially pine nuts) are very expensive
5. Toast nuts for pesto to bring out the flavor, bake on a cookie sheet at 400 degrees F for about 5-10 minutes. Make sure to stir frequently and keep a close eye on it so they won't burn.
6. Basil (or whatever green you decide to use) must be crisp and fresh, not soggy or wilted.
7. Don't cook with pesto as it will turn brown and the cheese will stick to the pan - learned this from experience ;)

I made an Arugula and Basil Pesto this week and it turned out perfectly! If you don't have basil or Arugula you can use just one of those or substitute with fresh spinach. It's so easy to use the already washed greens. You can also substitute the pine nuts for walnuts. Switch it up and figure out what works best for you!

Arugula and Basil Pesto
*Makes 1 cup*

Ingredients:
1 cup (packed) fresh arugula
1 cup (packed) fresh basil
1 garlic clove
1/4 tsp salt, optional
1/4 tsp freshly ground black pepper, add more to taste or omit if you don't like pepper
1/4 cup toasted pine nuts
2 tbsp fresh lemon juice (from about 1/2 lemon)
1 tsp grated lemon zest (from the half of lemon you used to get lemon juice)
1/3 cup olive oil (use good extra virgin oil)
1/3 cup freshly grated Parmesan cheese (you might want to splurge and get the Parmigiana Reggiano)

Directions:
1. In a food processor or blender, pulse the basil, pine nuts, garlic, lemon juice, lemon zest, salt and pepper until finely chopped.
2. Keep processor running and slowly add the oil until it is smooth and a think consistency.
3. Transfer to a bowl and stir in the Parmesan cheese.
4. Season with more salt and pepper to taste.

Use the pesto to your heart's desire! I have been putting it on whole wheat french bread with prosciutto and arugula with a small amount of Manchego cheese then grilling in saute pan with olive oil lightly brushed on each side and I used a metal spatula to press sandwich - YUM!