Arugula-Basil Pesto

The best of both worlds in one dish!! This stuff I could eat with a spoon!! It is great on pizza, fish, pasta, chicken....you name it this could top it!!

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1  bunch arugula leaf (1 cup)
• 1  bunch basil leaves (1 cup)
• 6  garlic cloves
• 1⁄2 cup olive oil
• 2  tablespoons pine nuts (or slivered almonds)
• 3  tablespoons parmesan cheese, finely grated
• 1  lemon, juice of
•  kosher salt, to taste
• 1  pinch red pepper flakes

Directions

1. In a food processor or blender, chop the arugula, basil, and garlic cloves.
2. Slowly add the olive oil to create a loose paste.
3. Add the pine nuts or almonds and the Parmesan cheese and blend again.
4. Add the lemon juice and red pepper flakes and salt to taste, blend to combine.
5. Pour mixture into a bowl and cover with plastic wrap. Place plastic wrap directly on the surface of the pesto. Putting a layer of olive oil seems to help also.
6. Refrigerate until ready to use.