Northwest Arugula-Hazelnut Pesto

Northwest Arugula-Hazelnut Pesto

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  • 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.