Arugula Pesto

Another great use for leftover hearty greens that you are afraid you can’t use before they go bad. You can use Arugula, Spinach, Kale, Swiss Chard, any mix of greens, nuts and cheese (or none) that you have on hand. Great as a dip with fresh vegetables, on bread, tossed with warm pasta, potatoes or rice. I also love this drizzled on grilled fish.

Arugula Pesto

Print Recipe

Prep Time 1 10

Total Time 1 10

Course Side Dish, pesto, sauce

Cuisine Italian, American

Equipment

food processor

Ingredients

4 cups arugula, spinach, chard, kale or a mixture of hearty greens and herbs
5-7 cloves garlic peeled
1/2 cup nuts of choice toasted and cooled, optional
1/2-3/4 cup semi hard cheese Parmesan, Pecorino, Asiago grated or shredded
1/4 cup lemon or lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper preferable freshly ground
1/2-3/4 cup olive oil best quality for best pesto

Instructions

Place all ingredients in the bowl of a food processor except olive oil. Blend until smooth but still a bit grainy. With the motor running, slowly add the olive oil and pulse 10-12 times. Season to taste with additional salt
Store in a covered jar in the refrigerator for a couple of weeks.

Notes

Great on pasta, as a dip with bread or fresh vegetables. Toss with warm potatoes or rice; drizzle on pizza.

Keyword arugula, fresh herbs, leftover herbs, pesto

Arugula Pesto

Arugula Pesto

Equipment

Ingredients

Instructions

Notes

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