NWPA Growers Co-op
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Arugula Pesto


  • 1/2 cup pine nuts
  • 5 ounces arugula
  • 2 cloves garlic, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese


Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.



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