Arugula Pesto

Arugula Pest-png

With just a food processor, a few common ingredients, and a few minutes, you can make this fabulous Arugula Pesto!

INGREDIENTS

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!

Arugula Pesto Salad Dressing-png

  • STUFFED MUSHROOMS 
Mushroom Caps stuffed with Arugula Pesto mixed with extra Parmesan Cheese and garnished with Parmesan Cheese
Mushroom Caps stuffed with Arugula Pesto mixed with extra Parmesan Cheese and garnished with Parmesan Cheese
  • APPETIZER SALAD – Just spoon Arugula Pesto over sliced tomatoes and avocados! Who knew healthy food could be this amazingly delicious!

Arugula Pesto w Avocado Tom-png

  • 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.
arugula lemon pesto with sliced daikon
arugula lemon pesto with sliced daikon
  • 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.

Arugula Pesto w Broth PNG

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