With just a food processor, a few common ingredients, and a few minutes, you can make this fabulous Arugula Pesto!
1/3 cup walnut halves
1/2 cup extra virgin olive oil
2 peeled garlic cloves
1 -2 tablespoons fresh lemon juice
zest of 1 small organic lemon (optional)
2 cups tightly packed baby arugula (5 ounces)
1/2 – 3/4 cup freshly grated Parmesan cheese
salt and pepper, to taste
DIRECTIONS Place all ingredients into the work bowl of a food processor fitted with the metal blade. Process until finely chopped. Add salt and pepper to taste.
A FEW OF THE MANY WAYS YOU CAN USE THIS PESTO…
- SALAD DRESSING - Bitter arugula pairs well with sweet balsamic vinegar and buttery extra virgin olive oil to make a great salad dressing!
- STUFFED MUSHROOMS
- APPETIZER SALAD – Just spoon Arugula Pesto over sliced tomatoes and avocados! Who knew healthy food could be this amazingly delicious!
- DIP - I like to make an extra lemony version of this pesto and serve it with sliced daikon or fennel. To make this pesto extra lemony, just add more lemon zest/peel and lemon juice and omit the Parmesan cheese. If you wish, stir in some chopped pistachios for a nice extra flavor layer and crunch.
- SOUP – To 1 cup of a chicken, beef, or vegetable broth/stock, add 1/4 cup Arugula Pesto. Sprinkle with grated Parmesan, if desired. Note: The soup will have tiny walnut pieces in it, and that’s a bit unusual for a soup, though quite nice, at least to my taste. If you prefer, you can omit the walnuts in the pesto.