Pesto With Arugula - cooking recipe

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
Preparation
    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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