• 4 cups fresh basil leaves (from about 3 large bunches)
  • 1 cup arugula
  • 1/2 cup olive oil
  • 1/3 cup pine nuts or walnuts
  • 2 garlic cloves
  • 1/2 cup freshly grated Parmesan cheese (nutritional yeast for vegan/paleo)
  • 3/4 teaspoon coarse kosher salt or 1/2 tsp sea salt

You will need a small pot of boiling water and a food processor.

Here’s How:

  1. Grate cheese with grater of food processor to start, and set aside, or grate by hand.
  2. Briefly dip basil in boiling water to blanch before using to prevent it from turning brown by the next day.
  3. Use food processor, and chop garlic and nuts, and then basil.
  4. Add grated cheese, then olive oil gradually and finally salt.
  5. Voila! Enjoy this Thrifty dish as a dip with sliced veggies, use to make veggie roll ups, zucchini pasta or even as a salad dressing if you add olive oil.