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Creamy Light Arugula-Basil Almond Pesto
This Arugula-Basil Almond Pesto recipe is both creamy and light.
Course
Main Course, Pasta
Cuisine
Italian, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
Author
Robin Gagnon
Ingredients
handful of fresh basil
roughly ⅔ cup
handful of fresh arugula
roughly ⅔ cup
¼
cup
slivered almonds
clove
of garlic
½
tsp.
Kosher salt
2
tbs.
olive oil
1
teaspoon
of organic chicken base
½
cup
low fat buttermilk
¼
cup
grated parmesan
fresh ground pepper to taste
Instructions
Put basil, arugula, almonds, garlic, salt & oil in food processor.
Pulse until it becomes a thick paste.
Place buttermilk in sauce pan over med-high heat, and whisk in chicken base.
Simmer for about a minute, then add pesto mix, stir and heat through.
Take off burner, and stir in the cheese.
Add pepper to taste.