Arugula Pesto
Arugula Pesto
Arugula is one of the most flavorful greens, prized for its peppery bite. It brightens salads, pairs beautifully with seared salmon, and balances sweet vinaigrettes. Turn it into a vibrant pesto and you have a versatile sauce that lifts sandwiches and paninis, complements chicken and fish, or simply dresses pasta.
Prep time: 15 minutes
Serves: 6–8
Ingredients
- 6 cups packed arugula leaves
- 1 cup grated Parmesan or pecorino
- 1 cup pine nuts
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 cup good-quality extra virgin olive oil
- 1 tablespoon freshly cracked black pepper
- ½ teaspoon kosher or sea salt (adjust to taste)
Directions
- Place the arugula, cheese, pine nuts, lemon juice and minced garlic in a food processor. Pulse with the blade attachment for about 90 seconds until the mixture is roughly combined.
- With the processor running, slowly stream in the olive oil until the pesto reaches a smooth, spreadable consistency.
- Season with the black pepper and salt, then pulse briefly to incorporate. Taste and adjust seasoning as needed.
Store the pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze in ice cube trays or small containers — thaw as needed.
Enjoy!