Arugula and Olive Sauce Recipe
This delicious sauce comes together in minutes (since it requires no cooking) and can be used in a variety of ways. Impress your guests by slathering a spoonful onto crostini topped with fresh mozzarella slices or toss it with pasta and extra Parmesan for a quick weeknight meal (as pictured).
- 3 cups fresh arugula
- 2 garlic cloves, peeled and halved
- ½ shallot, roughly chopped
- ¾ cup pitted olives
- ¼ cup walnuts
- ¼ cup Parmesan cheese, cut into chunks
- ¼ cup olive oil
- Salt and pepper, to taste
Add the arugula, garlic, shallot, olives, walnuts, and cheese to the bowl of a food processor and pulse 10-12 times to combine. With the machine running, gradually add the olive oil to the mixture through the feed tube until the sauce is fully blended.
Serve immediately or store in the fridge for several days in an tightly sealed container. To keep the sauce from turning brown during storage, lightly press a piece of plastic wrap to the surface of the sauce before placing a lid of the container to prevent oxidation.