Basil, Arugula and Parsley Pesto

I got turned on to Pesto about 10 years ago in the midst of a  bumper crop of backyard basil. That summer, when we were well stocked with homemade Pesto, I often found myself checking out the tiny tubs of it in the grocery, simply to wallow in the satisfaction of not paying exorbitant prices for the inferior store-bought stuff.  Then last year, my success as a basil grower took a turn. Meagre, spindly plant after meagre spindly plant failed to launch. With the alternative being $2.99 for a few basil leaves from the produce section, I started mixing in half arugula,  and a good thing got even better. This week, as I was about to make the first Pesto of 2013, I opened the crisper to find a hearty bunch of parsley, staring right at me. I took it as a sign that the time was right to rock my world just a little more. The resulting festival of pulverized  greens is packed with goodness, and its potential as a pasta sauce is just the beginning.


  • 3/4 cup tightly packed basil leaves
  • 3/4 cup tightly packed baby arugula
  • 1/2 cup tightly packed parsley
  • 3 large garlic cloves
  • 3/4 cup shredded parmesian cheese
  • 1 cup olive oil
  • 1/2 cup toasted walnuts


  1. Preheat oven to 325 degrees.
  2. Lightly toast walnuts for 10-12 minutes.
  3. Combine fresh herbs, garlic, parmesian, 1/2 cup olive oil and toasted walnuts to a food processor and blend for 30 seconds. Slowly add in additional 1/2 cup of olive oil to desired consistency.
  4. Serve immediately with pasta, salmon or with appetizers, or cover and refrigerate where it will remain perfect for up to 10 days.