Well... as skinny and simple as you can make it without losing any of that great distinct flavor.
I think I made my weight in pesto last summer when my basil plant outside was going growing like crazy. I love fresh basil, and what better to do with it than make some yummy fresh pesto with it?
Really. What better?
Of course, my basil plant hasn't grown out fully yet this year. So I started to think of alternatives to my usual full-on 'basil pesto' and ended up with some arugula!
I found that by using some arugula really spiced the pesto up, adding a natural peppery zing that wasn't there before!
If you aren't a fan of arugula, you can always swap it for more basil or even try some kale instead.
Servings: 4 • Size: 1 Tbsp. • Calories: 75.6 • Fat: 7.2 g • Carb: 0.4 g • Fiber: 0.1 g • Protein: 2.7 g • Sugar: 0.1 g • Sodium: 117.2 mg
1/2 C. Fresh Basil Leaves
1/2 C. Arugula
1/4 C. Parmesan Cheese, Grated or Shredded
1 Garlic Clove
1 1/2 Tbsp. Extra Virgin Olive Oil
1/2 Tbsp. Water
Salt & Pepper to Taste
This is another difficult recipe, ya'll. Prepare yourself.
Toss everything into a blender or food processor and combine until the desired consistency is reached.
Store leftovers in an airtight container in the fridge for 3-5 days.