The Best Pesto

A perfect snack for hosting on a summer afternoon, we’re thrilled to share this recipe from Alexis deBoschnek. Here’s what Alexis has to say about this recipe: “This is one of my go-to snacks when I have people coming over, but don't have a ton of time. The cheese gets gently infused with herbs and spices that make it downright addictive on toast or crackers. If you don't have ricotta salata, you could use feta, or even ricotta.”


  • 4 servings
  • Yield 1 cup
  • 1/2 cup Wonder Valley Olive Oil
  • 2 cups basil
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1/3 cup pine nuts
  • 1/2 cup grated parmesan
  • 2 cups arugula
  • Juice of 2 lemons
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper


Pulse basil, arugula, and pine nuts in a food processor. Add garlic, shallots, Parmesan and pulse again several times. Slowly and steadily pour Wonder Valley Olive Oil while continuing to pulse. Season with salt pepper and lots of lemon juice.