Pesto de manjericão e rúcula

Ingredientes

• 1.5 cups fresh basil leaves (firmly packed)
• 1 cup arugula (wild rocket is ideal, packed)
• 1 cup extra-virgin olive oil (plus extra for sealing)
• 1/3 cup pine nuts (cashews or blanched almonds can also be used)
• 2 garlic cloves
• 1 lemon
• 2/3 teaspoon sea salt
• 2 tablespoons Parmesan cheese (finely grated (optional))

Modo de preparo

1. 1

   You can use a food processor, an electric grinder or a more traditional mortar and pestle. If using mortar and pestle, pound garlic and pine nuts together first before adding herbs and olive oil.

2. 2

   If using a food processor or an electric grinder, combine basil, rocket, pine nuts, garlic, zest of 1 lemon, 2 tablespoons of lemon juice, salt and olive oil. Process until smooth and then add and incorporate grated parmesan if you want to include it. It's just as delicious without.

3. 3

   Store in a clean, air-tight jar or a container with a thin layer of olive oil on top to seal in the mix. Pesto should keep for up to two weeks in the fridge. It will lose a bit of colour over time.