With the arrival of spring, the loveliest greens have begun to appear in the market. Anyone that knows me or has seen my kitchen dishes, knows that I love the color green—any hue or brightness of green cheers your mood and brightens your plate. Whether it is fresh asparagus or a sprinkle of chopped basil, green foods and herbs can transform your daily meal into something beautiful and delicious. The simplicity of cracked eggs or a garden salad can turn into a gourmet meal with the addition of leafy greens or fresh herbs.
Arugula is among my favorite of the leafy greens and the peppery, slightly bitter leaves add fabulous flavor to your dish. Often used to garnish, arugula, also known as rocket, paris well with butter, cheeses, oils or nuts—which is why I turned these baby spring leaves into a fabulous pesto. This arugula basil pesto is thick, creamy and rich in flavor. Salty parmesan and buttery walnuts provide a delicious contrast to the bitter arugula.
Pecorino Romano is a salty parmesan typically made form sheep’s milk. This cheese has a bold, salty flavor making it the perfect addition to pesto. Getting the real, good stuff when it comes to parmesan is key and a little goes a long way. Freshly shredding parmesan in your kitchen rather than buying pre-shredded parmesan adds irreplaceable flavor!
With the pitter-patter of rain drops, sprinkling on my window, spring brings new renewed vibrancy and color to life. The changing of the seasons marks a renewed sense of life and is always a great time to embark on a new journey. Whatever that may be for you, remember a healthy lifestyle starts with the food you consume each day. Enjoy what you eat making sure it nourishes your health and your taste!
You can use this pesto as a garnish or spread to bring bold flavor to a simple dish. Spread atop grain-free crackers, add a dollop to fried eggs or mix a scoop with spaghetti squash. The options are endless!
Have a cheerful Spring day!
Fresh spring green pesto with arugula and basil. A creamy pesto made with fresh herbs, buttery walnuts and salty parmesan.
- 4 cups fresh baby arugula (about 5 oz)
- 2 cups fresh basil
- 1 cup walnuts, toasted
- 1 cup olive oil
- 4 oz parmesan cheese (Pecorino Romano), finely shredded
- 6-8 cloves garlic, depending on size
- 1 tbsp lemon juice
- 1/4 tsp fresh cracked black pepper
- Place all ingredients in a blender, food processor or large bowl if using an immersion blender. Blend thoroughly, scraping down the sides of blender of bowl several times.
- Store pesto in refrigerator for up to 1 week.
- Serve with zucchini noodles, spaghetti squash, grain-free crackers or eggs.
I am so happy it is now spring! I love traditional pesto, so I’m sure I would love this one just as much! That second picture makes me want to reach through the screen and grab a spoonful!
I love pesto too Christine!!! And I eat it by the spoonful so don’t worry if you do too 🙂
Love this. Your blog and your photos are gorgeous by the way!
Thank you Caroline!