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 fresh arugula
- ½ cup freshly 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
- Pulse to combine. 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.
- Drizzle in the olive oil. 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.
- Store airtight. Transfer to a glass container (mine fit an 8 ounce glass container). Serve with pasta, chicken, or on flatbread or as a dipping sauce.
Notes
Storage: The pesto will last for 2 weeks in the fridge if stored airtight, but it also freezes like a dream. I like to freeze my pesto in ice cube trays or ¼ cup increments (small freezer-safe containers or snack baggies work well for this). This lets me thaw the exact amount of pesto I need for future recipes.