Arugula Pesto

My dirty little secret it out!  I LOVE condiments!  I just can’t help myself…they very simply make ordinary dishes extraordinary!  Arugula pesto, the not so distant cousin to the garden variety, basil pesto, has a great peppery bite to it.  When you combine it with the acid from fresh lemon juice, it’s an awesome accompaniment to a variety of dishes. 

Let me give you some ideas to get you started: 

1. Mix it in a dip, 

2.  Top pizza or flatbread with it 

3.  Combine with a little mayo and slather on a sandwich

4. Toss with your favorite pasta and throw in some sundried tomatoes 

5. Top bruschetta with it,  adding a slice of fresh mozzarella or tomatoes 

6. Toss  fresh or cooked veggies in it   

7.  Add to olive oil and dip crusty rustic bread in it 

8.  Combine with a little olive  oil and vinegar and shake into a quick vinaigrette  

9. Blend into your favorite chicken salad recipe

10.  Drizzle on top of your favorite soup 

11. Drizzle on cooked steak, chicken, pork chops, fish or eggs 

Need I say more? 🙂

Arugula Pesto

Combine the arugula, walnuts, garlic, cheese, lemon juice, zest and a small amount of salt. Pulse until finely chopped.

Arugula Pesto

With the processor on, slowly drizzle the olive oil into the mixture and process until blended.

 

Print
Arugula Pesto
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 2 cups arugula, firmly packed
  • 3 tablespoons lightly toasted walnuts
  • 2 garlic cloves
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • salt to taste (I add at least ½ teaspoon Kosher salt)
  • ⅓ cup Parmesan, Romano or a combination of both
  • ⅓ cup good quality extra virgin olive oil
Instructions
  1. Toast the walnuts...place in a 350 degree F oven for 5-10 minutes or throw into a frying pan and toast stirring occasionally for 5 minutes. Spread out on a plate and allow to cool.
  2. In a food processor, combine the arugula, walnuts, garlic, cheese, lemon juice, zest and a small amount of salt. Pulse until finely chopped.
  3. With the processor on, slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt if needed. Scrape down the bowl and blend one more time.
  4. Pesto can be refrigerated for up to 2 weeks and frozen for up to 6 months. It is best to add a thin layer of olive oil to the to of the container before storing.
  5. Serve with darn near anything...check out the list above!