Hoffman Media


Summer Lettuce Pesto

Summer Lettuce Pesto

3/4 cup arugula leaves
1/4 cup fresh basil leaves
2 tablespoons pine nuts
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
3 cloves garlic, chopped
1/2 cup unsalted butter, softened
1 tablespoon olive oil 

• In the work bowl of a food processor, combine arugula, basil, pine nuts, cheese, parsley, and garlic, pulsing until smooth and scraping down sides of bowl as needed. Add butter and olive oil, pulsing until smooth.
• Store in an airtight plastic container in the refrigerator.

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