- 1 cup basil leaves
- 1 cup arugula leaves
- 1/2 cup extra virgin olive oil (or more for a thinner pesto)
- 1/4 cup roasted garlic cloves (available in PCC's olive bar)
- 1/4 cup chèvre cheese
- 1/4 cup toasted hazelnuts
- 1/4 teaspoon salt
Place all ingredients in the bowl of a food processor or blender and blend until slightly chunky. Add extra olive oil if the mixture is too thick.