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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive! Ingredients:
1 1/2 cups baby arugula leaves |
1 1/2 cups fresh basil leaves |
2/3 cup pine nuts |
8 cloves garlic |
1 (6 ounce) can black olives, drained |
3/4 cup extra virgin olive oil |
1/2 lime, juiced |
1 teaspoon red wine vinegar |
1/8 teaspoon ground cumin |
1 pinch ground cayenne pepper |
salt and pepper to taste |
Directions:
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
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