Basil and Arugula Pesto

I picked up some beautiful basil at Green City Market yesterday and decided to make some pesto. If you’ve read any of my previous posts, you know I love to make a lot of something and freeze it for later, so that’s exactly what I did with my pesto: I saved a little bit for a couple of meals, and froze the rest in an ice cube tray for perfect little freezer portions.


I’ve read that, when freezing pesto, it’s best to omit the cheese and just add it after defrosting. I did just that, which is why I don’t have a cheese measurement in the recipe. I also added some arugula to the mix because I had some in my refrigerator that needed using, as well as some lemon zest to brighten the flavor a bit. I served it with some penne and grilled shrimp, but pesto is so versatile; it’s a great thing to keep on hand.

Basil and Arugula Pesto
2 c. basil
1 c. arugula
1/2 c. olive oil
1/3 c. pine nuts
3 cloves of garlic, chopped
Salt and pepper
Parmesan cheese
Lemon zest

Combine the basil, arugula, olive oil, pine nuts, and chopped garlic in a food processor. Season with salt and pepper, to taste (but take it easy on the salt because the parmesan is salty). If you are not freezing the pesto, add some parmesan cheese and little bit of lemon zest.

To freeze, line an ice cube tray with plastic wrap and fill with the pesto. Cover with another layer of plastic wrap and freeze. When the pesto is frozen solid, transfer to a freezer bag.