This twist on classic pesto subs arugula for basil to make a spunky, peppery addition to pasta, chicken or topped on steak.
Course Condiment
Cuisine Italian
Keyword Homemade pesto, Pesto
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Ingredients
2cupsarugula leaves
½cupgrated Parmesan Cheese
¼cuptoasted pine nuts
1clovegarlic, peeled
½lemon, juiced
pinchof kosher salt
½cupextra-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 one 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.