This arugula and basil pesto recipe will disappear in a flash once you realize how versatile it truly is.



Ingredient Checklist


Instructions Checklist
  • In a food processor process garlic until chopped. Add arugula and basil; process until minced. Add walnuts, olive oil, cheese, lemon juice, salt, and black pepper. Process until smooth and creamy.



Tracy Benjamin says, “This pesto is great on everything—stirred into scrambled eggs, spread on sandwiches, mixed with roasted potatoes, and stirred into pasta.”


Refrigerate in an airtight container up to 5 days.

Nutrition Facts

71 calories; 7 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 33 mg sodium. 45 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 1 g protein; 0 g trans fatty acid; 202 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 10 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;