Arugula Pesto Recipe

Arugula Pesto Recipe
Staff Writer

A different variation on pesto that uses arugula instead of basil.

We love to use this on crostini, baked gnocchi, and potato salad — or to give added flavor to chicken salad.

Ingredients

  • ¼ cup toasted pine nuts
  • 2 garlic cloves
  • 2 cups arugula
  • ½ lemon, juiced
  • ½ teaspoon salt
  • ¼ cup olive oil

Directions

In a small food processor, pulse the pine nuts and garlic until coarsely chopped. Add the arugula, lemon juice, and salt and pulse to combine. Stream in olive oil and continue to blend until all the ingredients are finely chopped and the pesto is smooth and creamy. Taste for seasoning and add more salt if necessary.

Arugula Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Arugula Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.