HerbCo Hints

Chiffonade of Basil

To create a chiffonade of basil: Roll a basil leaf up from tip to stem, and cut along the short axis to create thin strips.

HerbCo Arugula Pesto

  • 1 4 oz. bag HerbCo fresh arugula, leaves washed and patted dry
  • 4-6 cloves fresh garlic
  • 1 cup pine nuts
  • 1 cup extra virgin olive oil
  • 1 cup Parmesan cheese, grated
  • ¼ cup Romano cheese
  • splash of lime juice


1. Using a blender or food processor, blend arugula, garlic and pine nuts. Drizzle in olive oil, blending until smooth.

2. Add grated cheeses and lime juice and blend until smooth. Let stand for one hour. Refrigerate or freeze pesto until ready to use. For easy-to-use portions, freeze pesto in an ice cube tray.

Makes approx. 12 ounces