Arugula Pesto Recipe
Arugula Pesto
Arugula pesto is a great summer dish. It can be served on grilled veggies, fresh fish or poultry. Its spicy characteristics make it much different from tradition basil pesto. Arugula Pesto can be used in all of the same dishes that traditional basil pesto- try it in pasta, gnocchi, and potatoes. This recipe also goes quite well of salmon, grilled steak and pork. If you’re looking for an appetizer, simply spread some on toast points, finish with a small piece of brie, and heat in the oven!
Serves 4-6
Ingredients:
6-8 cups fresh baby arugula
1 cup raw pine nuts
1 clove garlic
½ cup extra virgin olive oil
½ cup fresh parmesan cheese
2 tablespoon lemon juice
½ teaspoon salt
1 teaspoon fresh cracked black pepper
Directions:
Place ingredients in food processor and blend until incorporated and smooth.
Enjoy!
Chef Chuck Kerber
Cooksandeats.com
chuck@cooksandeats.com
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I love working on a new pesto recipe. Its variety of uses knows no boundaries. That is exactly what a busy mom needs, isn’t it? Wow, I love that this recipe uses Arugula, full of vitamins, carotenoids and all other health benefits my dietitian would love to hear. This is a great recipe to try, indeed.
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Thank you so much for the recipe! I might try this soon.