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Arugula Pesto

Print Recipe
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course: Side Dish, pesto, sauce
Cuisine: Italian, American
Ingredients Equipment Method Notes

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

Equipment

  • food processor

Method
 

  1. 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.