Arugula Hazelnut Pesto
2
1 cup basil leaves
1 cup arugula leaves, chopped coarsely
⅓ cup extra virgin olive oil
¼ cup roasted garlic cloves*
¼ cup fresh Chève cheese
¼ teaspoon sea salt
Try recipes features spicy arugula, roasted hazelnuts and fresh chevre!
Meal Type
Snacks & Dips
Diet Type
Gluten-Free Vegetarian
Pre-heat oven to 350 degrees.
* To roast garlic, remove outer paper from a head of garlic. Keep cloves attached at the bottom and cut enough off the tops to expose the individual cloves. Set upright on a piece of foil, drizzle with a little olive oil. Cover with the foil and bake for about 30 minutes. Cool and squeeze the garlic out of the wrappers.
Place hazelnuts on an ungreased cookie sheet and roast for 7 minutes.
Place all of the ingredients in the bowl of a food processor and blend until slightly chunky.
Ingredients
¼ cup hazelnuts roasted1 cup basil leaves
1 cup arugula leaves, chopped coarsely
⅓ cup extra virgin olive oil
¼ cup roasted garlic cloves*
¼ cup fresh Chève cheese
¼ teaspoon sea salt