Arugula Pesto
Combine fresh arugula with a few other ingredients who make a wonderful arugula pesto that's great served on seafood, chicken, flatbread or mixed into pasta!
- 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.