This is such a good versatile pesto and can be substituted with other herbs like basil instead of parsley or half of each. You can also add a different nut like walnuts. I love to freeze this into small 3 to 6 ounce containers to use as I need during the week. Pesto is also a great marinade to any meat and can be applied to fish, chicken and pork before grilling or as a topper (add a few tablespoons more oil if using as a merinade). Be creative, pesto is really about flavors you like.
Ingredients:
- 4 cloves chopped garlic
- 3 cups Italian parsley (about two bunches) 1 cup arugula
- 1 cup parmesan cheese
- 3/4 cup pinenuts
- 1/4 cup olive oil
- 1 tablespoon salt or more to taste
Directions:
- 1.In a food processor add the garlic and 1/2 each of the parley and arugula, pulse about 4 times
- 2. Add remaining parley and arugula and pine nuts, plus again until mixture looks blended about another 5 pulses. Do not over mix
- 3. Add parmesan and salt and pulse another 5 times
- 4. Steam in olive oil until mixture has come together
- 5. Freeze in small containers for individual uses or enjoy right away
YUMMY!