Arugula Pesto
This simple pesto recipe replaces basil with arugula for a more peppery version. Enjoy it as a sauce, spread, make pesto mayo or, be like me, and eat it with a spoon!
Servings: 6
Equipment
- Food processor
Ingredients
- 1-2 cloves of garlic (raw garlic has a strong flavor; I use 1 clove)
- 3 cups baby arugula (about 3-4 large handfuls)
- ¾ cup pine nuts or walnuts
- ½ cup grated Romano or Parmesan cheese
- juice of ½ lemon
- ½ cup or more extra virgin olive oil
- salt to taste (the cheese is already salty so I don't add any)
Instructions
- With the food processor running, drop garlic in feeding tube (this helps the garlic mince evenly). Turn off the machine, scrape down the sides and add arugula, nuts, grated cheese and lemon juice. Pulse to blend. With the machine running, add ½ cup olive oil slowly through the feeding tube, scraping down the sides when needed. Add more oil as needed until desired consistency is reached (you will need less oil if using as a spread and more if using as a sauce). Taste, adjust and serve.
Notes
Add the olive oil slowly until you reach desired consistency. I recommend less oil if using pesto as a spread and more if using it as a sauce.
If you're into spicy, throw in a pinch of red pepper flakes.
If you're into spicy, throw in a pinch of red pepper flakes.