Yield: about 1 cup
A delicious twist on a traditional basil pesto!
Ingredients:
1/2 cup arugula (packed)
1/4 cup basil (packed)
2 tablespoon olive oil
1 tablespoon lemon juice
1 medium clove garlic, mashed or put through a press
1/4 cup roasted green chilies without skin or seeds
1/4 cup parmesan cheese
1/4 cup toasted walnuts
Directions:
Place oil, lemon juice and green chilies in the bottom of a food processor or blender. Slowly add other ingredients and puree or blend until smooth. Serve over hot pasta.
Note:
Making a double or triple portion of this recipe, four to six servings, is a great option for future meals. Pesto freezes well and makes a fast fancy-feeling meal at a later time.