Arugula Pesto
This quick and easy arugula pesto recipe is bright, peppery and oh-so-delicious. Arugula pesto is delicious on pasta, crostini and pizza - and anywhere else you can dream up!
Servings: 4
Ingredients
- 2 cups arugula fresh, tightly packed
- 2 tablespoons pine nuts
- 1 tablespoon minced garlic or 2-3 garlic cloves
- 2 tablespoons lemon juice juice of 1 lemon
- ¼ cup parmesan cheese fresh grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Add arugula, pine nuts, garlic, lemon juice, parmesan, salt and pepper to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
Notes
How to Store
- Room Temperature – This pesto can sit out at room temperature for up to two hours while serving. Then store in an airtight container in the refrigerator.
- Refrigerate – Transfer to an airtight container. Adding a layer of olive oil will prevent the oxidation. It will keep in the refrigerator for up to a week.
- Freeze – Pesto freezes well. Freeze this arugula pesto in an ice cube tray and then transfer the individual cubes into a freezer bag. Stores well this way for up to six months.
Nutrition
Calories: 160kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 149mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg