Fresh Arugula Pesto Recipe: Peppery Arugula Makes a Fantastic Pesto by Donna John
Basil pesto is one of my favorite things to make. I grow basil in the summer so I can make plenty to freeze to get me through the winter months. Needing a change, I decided to try making arugula pesto. I just love the peppery bite of arugula, so thought it would be fantastic in a pesto – and it is.
I threw in a little basil into the mix, but you can omit it and just go straight arugula if you prefer. You could also use walnuts instead of pine nuts. Use this arugula pesto recipe over pasta, chicken, shrimp or fish. Be sure to make extra to freeze for later!
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: Makes about 2 cups
Ingredients
- 2 cups arugula, packed
- 1/4 cup basil, packed
- 1 cup olive oil
- 1 cup grated Parmesan
- 1/3 cup pine nuts
- 1 tablespoon lemon zest
- 2 cloves garlic
Here's how to make it:
- Put all the ingredients into a blender. Process until blended.
- Add salt and pepper, to taste.
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