Fresh Pesto with Basil and Arugula Tossed Over Pasta Recipe

Ingredients:

4-6 cups of basil and arugula leaves (equal portions)
Juice of 1 lemon
2 tablespoons pine nuts
2 tablespoons garlic
1 cup of olive oil
1 cup of parmesan cheese
salt and pepper

Method:

1. Blanche the basil and arugula leaves in a sieve over boiling water for 10-15 seconds, add a little lemon juice while blanching

2. Plunge leaves in ice water bath.

3. While leaves are cooling, toast pine nuts over medium high heat for 1-2 minutes, until fragrant.

4. Squeeze water out of pesto leaves, roll leaves in tea tools or paper towels to dry, then chop the leaves.

5. Add leaves, 1/2 cup parmesan cheese, pine nuts, garlic, 3/4 cup of olive oil, 1 tablespoon of lemon juice, and salt and pepper to food processor, and blend.

6. Add remaining olive oil to warm pan, then cooked pasta to pan for 1 minute.

7. Toss pasta in the pan with pesto, add parmesan cheese.

8. Serve on warm plate!