Prep time
Total time
The Sunset Restaurant Malibu's Arugula and Pesto Flatbread
Recipe type: Appetizer
Cuisine: Italian
  • 3 tablespoons pine nuts
  • 3 to 4 garlic cloves, peeled
  • ½ cup packed fresh basil leaves
  • 1 teaspoon kosher salt
  • ½ cup extra-virgin cold pressed olive oil
  • ¼ cup finely grated Parmigiano-Reggiano
  1. Heat the oven to 325 degrees. Spread pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned. Let cool.
  2. In a food processor, add toasted pine nuts, garlic cloves, basil, and salt. Pulse a few times. With the food processor running, slowly drizzle in the olive oil and add the Parmigiano-Reggiano, mixing well to incorporate.
  3. You can store pesto in a jar topped with a little olive oil, in the refrigerator for up to 5 days, or freeze for 3 months.
Recipe by Easy and Healthy Recipes | Malibu Kitchen at