Pesto Mayonnaise with Basil and Arugula
Makes about 3/4 cup
If you like basil pesto, you will love this quick, easy, healthy and delicious recipe. I first made it to use as a condiment for sandwiches, and it was excellent. Since I had some leftover, I tried it the next night as a dip for shrimp and vegetables. It was equally delicious that way. I especially like the combination of basil and arugula since, although I love basil, I find the flavor somewhat overwhelming in most pesto sauces. The arugula adds a peppery flavor that blends with and tames the basil. That being said, you can use all basil or substitute spinach for the arugula.
- 1/4 cup basil, packed
- 1/4 cup arugula, packed
- 2 tablespoons mayonnaise, preferably light or canola
- 3 tablespoons plain yogurt, preferably Greek-style low or nonfat
- Grated rind of 1/2 lemon
- Juice of 1/2 lemon
- 1 medium clove garlic, peeled and chopped
- Salt and pepper to taste
Place all ingredients in a processor. (A mini processor, if you have one, works best for this small amount.) Process, pulsing as needed, until everything is well combined. Taste for seasoning, adding salt, pepper or lemon juice, if desired. If you are not using within one hour, cover and refrigerate until needed. Leftovers can be stored in the refrigerator for up to three days.