Yield:about 2-1/2 cups
This rich, nutty pesto has lots of uses. See the the tip box below for suggestions.
In a food processor, combine the arugula, basil, pine nuts, Parmigiano, garlic, lemon zest and juice, and 1/2 tsp. salt. Pulse until finely chopped, scraping down the bowl as needed.
With the motor running, drizzle in the oil until the mixture emulsifies, scraping down the bowl once or twice. Season to taste with more salt and lemon juice.
Transfer the mixture to a bowl, and stir in the chile paste. Store in an airtight container in the refrigerator for up to 2 weeks.
How to use your pesto:
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