Arugula Pesto Recipe
Arugula pesto is a simple twist on the classic basil-based sauce that calls for just 7 basic ingredients. Use it on pizzas, pastas, chicken or steak, and more!
Ingredients
- 2 cups arugula leaves
- ½ cup grated Parmesan Cheese
- ¼ cup toasted pine nuts
- 1 clove garlic , peeled
- ½ lemon , juiced
- 1 pinch kosher salt
- ½ cup extra-virgin olive oil
Instructions
- In the bowl of a food processor, add the arugula, Parmesan cheese, pine nuts, garlic, lemon and kosher salt and pulse for 30 seconds to 1 minute or until the mixture is mostly fine.
- Turn the processor onto blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt to your preference. Scrape down the sides of the bowl and blend once more.
- Transfer to a glass container (mine fit an 8 ounce glass container) and refrigerate for up to 2 weeks. Serve with pasta, chicken, or on flatbread or as a dipping sauce.