Arugula and purple basil pesto

Ingredients

• garlic - 1 clove
• 2 tbsp. l. pine nuts
• 100 g of arugula salad
• 2 sprigs purple basil
• salt
• 1 st. l. melted butter
• 150 g olive oil

Cooking

Step 1

Chop lettuce, basil and garlic with a knife, put in a blender, salt to taste and grind at low speed. Without turning off the blender, pour in the olive oil in a thin stream, mix in the same mode until a homogeneous mass is obtained. Before serving, keep in a cool place, but not in the refrigerator. Before serving, pour in the butter, mix, sprinkle with pine nuts.