I am passionately in love with Basil. Not only does it smell amazing, it grows SO abundantly in my backyard herb garden and I have been using it week in and week out for pesto. The problem is… it’s the only herb that grows abundantly in my backyard. 😉
Pesto is such a great addition to all kinds of dishes – spread it on chicken, top it on veggies and add it to pasta. You can even be bold and dip your chips in it Yum!
One of the best parts about any type of pesto is that you can easily just dump and push a button. It’s relatively easy to make – the hardest part might just be getting the food processor out. The rest? A total breeze.
Arugula pesto is, though just a bit different than other types of pesto. Compared to basil, arugula is a little more aromatic – it has some bite that basil doesn’t have.
Mix this into pasta, or spread it on cooked salmon, baked cod, or dabble it on chicken – it is versatile and lasts quite a long time in the refrigerator when you store it tightly covered in an 8 oz canning jar.
- 2 C. fresh arugula
- 1/2 C. grated parmesan cheese
- 1/3 C. toasted pine nuts, or, slivered almonds
- 2 cloves garlic, peeled
- juice of 1 lemon
- 1/2 tsp kosher salt
- 1/2 C. extra virgin olive oil
- Add all items to the food processor with the exception of olive oil.
- Process all items, and slowly pour in the extra virgin olive oil little by little to process just until blended. Be sure to scrape down the sides of the bowl.
- Add salt to taste, then process one more time.
- Spoon into 8 oz glass container and tightly cover. Refrigerate for up to 14 days.
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