Hardee Greens Basil Arugula Lemon Pesto
A bright, peppery twist on classic pesto, featuring Hardee Greens' fresh basil, lemon basil, and arugula microgreens.
Ingredients:
- 1 cup Hardee Greens fresh basil
- ½ cup Hardee Greens lemon basil
- ½ cup Hardee Greens arugula microgreens
- ¼ cup toasted pine nuts (or walnuts)
- 1–2 cloves garlic, minced
- ½ cup freshly grated Parmesan
- Zest and juice of 1 lemon
- ⅓ cup extra virgin olive oil (more to reach desired consistency)
- Salt and pepper to taste
Instructions:
- In a food processor, combine the garlic, toasted nuts, Parmesan, and lemon zest. Pulse until roughly blended.
- Add the fresh basil, lemon basil, and arugula microgreens. Pulse again just until the greens are well incorporated and finely chopped — don’t overblend.
- With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Add lemon juice, salt, and pepper to taste. Give it a final quick pulse to combine.
- Taste and adjust seasoning or lemon juice as desired.
This recipe yields approximately 1 cup of pesto
Serving Suggestions:
- Toss with 8 ounces (half a pound) of warm pasta or gnocchi
- Swirl into soups or dips
- Spread on 4–6 sandwiches, flatbreads, or wraps
- Use as a drizzle or accent on 4–5 plates of grilled proteins or vegetables
If you're planning for a larger group or want leftovers, it doubles beautifully and stores well in the fridge for 3–4 days (or freeze it in small portions for future use). Just be sure to top with a thin layer of olive oil to help preserve freshness.
Fresh from the farm, bright with citrus, and packed with nutrient-dense greens — this is pesto the Hardee Greens way. 🌿
