Arugula Pesto
Arugula Pesto is a vibrant, peppery sauce made with fresh arugula, Parmesan, garlic, nuts, and olive oil. It’s quick to prepare and perfect for pasta, sandwiches, grilled vegetables, or as a flavorful dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Condiment
- Method: Blend
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 3 cups fresh arugula
- 1/2 cup grated Parmesan cheese
- 1/3 cup walnuts or pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the arugula thoroughly and pat it completely dry.
- Add the arugula, Parmesan cheese, walnuts or pine nuts, garlic, lemon juice, salt, and black pepper to a food processor.
- Pulse until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
- Taste and adjust the seasoning if needed.
- Serve immediately or transfer to a clean airtight container for storage.
Notes
- Use pine nuts, almonds, pistachios, or pecans instead of walnuts for different flavors.
- Substitute Pecorino Romano for Parmesan for a sharper taste.
- Replace the cheese with nutritional yeast for a vegan version.
- Add fresh basil or parsley to mellow the peppery flavor of the arugula.
- Mix in a pinch of crushed red pepper flakes for extra heat.
- Store in the refrigerator for up to 5 days with a thin layer of olive oil on top, or freeze in ice cube trays for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 170 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
Find it online: https://thefamilycooking.com/arugula-pesto-2/
