Nutrition per serving may change if servings are adjusted.
1 cup firmly packed fresh basil
1 cup torn fresh arugula or spinach
¼ cup grated Parmesan or Romano cheese
¼ cup toasted pine nuts, chopped walnuts, or chopped almonds
1 quartered clove garlic
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
¼ teaspoon salt
In a small food processor, combine basil, arugula, Parmesan, pine nuts, garlic, olive oil, white balsamic vinegar, and salt. Cover and process with several on-off turns until a paste forms, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.