Enjoy the fresh, peppery taste of baby arugula in this easy pesto recipe. Toss it with pasta, serve with roasted vegetables or top meat or fish.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Sauces, Dressings & Spreads
Cuisine: Italian
Keyword: arugula pesto, arugula pesto recipe
Servings: 8servings
Author: Gina Matsoukas
Ingredients
4cupsbaby arugulapacked
1/2cup fresh parsleypacked
1/2cupwalnuts
1/2cupgrated Parmesan cheeseor Pecorino Romano
1clovegarlic
1/2lemonjuiced
1/2teaspoonsalt
1/8 teaspoonblack pepper
1/4cup extra virgin olive oil
Instructions
Combine all the ingredients except the olive oil in a food processor. Pulse until finely chopped, scraping down the sides a few times as needed.
With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
Add more olive oil or water as needed to reach desired consistency.
Transfer to a bowl and use as desired.
Notes
—Pesto will keep in the refrigerator in an air-tight container for up to 1 week.—Freeze the pesto in ice cube trays for longer storage. Once frozen, transfer to a freezer-safe bag for up to 6 months.