Basil Arugula Pesto

Serves 4-6

• 2 cups of fresh basil leaves

• 2 cups of arugula

• 1/2 cup extra virgin olive oil

• 3 tbsp raw pine nuts

• 2 garlic cloves, peeled

• Sea salt

• Freshly ground black pepper

• 1/2 cup freshly grated Parmigiano Reggiano

• 1/4 cup freshly grated pecorino romano

• 2 tablespoons unsalted butter, softened

• 1 lb pasta of your choice

• Reserved pasta water

Instructions

Place the basil, arugula, olive oil, pine nuts, garlic cloves, a pinch of sea salt, and a little black pepper in a food processor. Blend for several minutes, until the pesto reaches a creamy consistency.

Scrape down the sides and pulse a few more times. Pour the pesto into a large mixing bowl. Fold in the Parmigiano Reggiano, Pecorino Romano, and butter. Taste and season with more sea salt if needed. Set aside.

Bring a large pot of water to a bowl. Salt generously. Cook your pasta until al dente. Add the hot pasta directly into the mixing bowl with the pesto. Stir to coat. Add a little pasta water if needed to get a creamy sauce coating on the pasta. Divide the pasta into individual bowls.