Basil, Arugula, Scallion, and Lemon Pesto Sauce for Grilled Fish, Chicken, Meat, or Vegetables

By Stina

Ingredients

• 1 cup (packed) basil leaves
• 1 cup (packed) baby arugula leaves
• 1/2 cup sliced scallions (green onions)
• 1/2 cup chopped walnuts (or use any nuts you'd like)
• 1-2 large cloves garlic
• 2 T olive oil
• 2 T fresh-squeezed lemon juice
• 4 T mayo or light mayo
• salt and fresh ground black pepper to taste

Details

Adapted from kalynsprintablerecipes.blogspot.com

Preparation

Step 1

Wash basil and arugula if needed and spin dry or dry with paper towels. Chop walnuts, scallions, and garlic. In a food processor fitted with the steel blade, process the basil, arugula, scallions, walnuts, and garlic until they are finely chopped. Add the olive oil, lemon juice, and mayo and process until the sauce is all blended. Season to taste with salt and fresh ground black pepper and serve.

This sauce will keep in the refrigerator for at least a week (mine didn't last longer than that!)