Peppery Arugula Pesto

arugula-pestoFor me, nothing beats basil pesto, but arugula pesto comes a close second.  Plus, farmer’s markets are bursting with fresh spring greens this time of year, so it’s a great time to try this recipe. It’s also an interesting way to use arugula in something other than just salads.

Arugula’s peppery tang mixes beautifully with olive oil, garlic and nuts. Serve on pasta, toasted baguette or freshly roasted new potatoes.

Arugula Pesto

Ingredients

  • 2 cups of packed arugula leaves
  • 1/2 cup pine nuts (or a mix of walnut and pine nuts, or just straight walnuts)
  • 1/2 cup Parmesan cheese
  • 1/2 cup olive oil
  • 4 garlic cloves, peeled and minced
  • Salt to taste

How To

Combine all ingredients in a food processor and mix until smooth. Store in the fridge in a jar, or freeze individual servings in ice cube trays and keep in the freezer.

Download the 4×6 Recipe Card

Recipe Card - Arugula Pesto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s