Thursday, September 30, 2010

Basil Pesto.... My favorite version ever!

Pesto.....Yes its easy and maybe used way to much in restaurants but it is still a great quick sauce you can make for dinner to dress your favorite pasta, marinate shrimp, brush on grilled fish, chicken and even vegetables. Very versatile and equally delicious. Pesto originated in Genoa, the northern part of Italy and did not become popular in North America until the 1980s and 1990s.  My version I like because of the different flavors the mixed nuts give the sauce and the little bite of the baby arugula. Pine nuts to me are over rated and have very little flavor even when toasted. So I use just plain old Planters salted mixed nuts. You will be amazed at the difference it makes in the flavor. Nowadays you can find fresh arugula in your local grocery stores. Enjoy......... 


2 cup fresh basil
1 cup baby arugula
1/2 c olive oil
2 cloves garlic
1/2 c salted mixed nuts
1/4 tsp salt
1/2 c Parmesan cheese


In the bowl of a food processor add the fresh basil, arugula, garlic, salted mixed nuts, kosher salt and Parmesan cheese. With the motor running add olive oil slowly until all ingredients are finely pureed. Remove pesto from bowl and place in a clean container. Cover until needed for service.
Pesto will last a good week in the refrigerator and freezes very well for later use.

For a little history of Pesto follow the link:


ravienomnoms said...

YUM! I am in love with pesto!

Tiffany said...

I love the idea of using arugula and peanuts! Who would have thought?

Kim Kelly said...

OOOHhh!! Love the addition of the arugula! My son had pesto the other night and realized that he really does like it! We will have to give this version a try.

Chef Michael Braddock said...

My thanks to everyone who comments! It means a lot a i hope you love the food... :-)

Kate said...

Ok, you've got me convinced. I'll get some mixed nuts tomorrow on the Sam's run and try it this way. BTW - I make a pesto with lemon balm and use it with shrimp... Kate @kateiscooking

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