Also known as rocket, arugula is a nutrient-packed greens with a peppery flavor. What I love most is its distinct earthy flavor. I mix arugula with my lettuce greens and pasta salads; I also like to top it on my pizzas. But when I have abundance of arugula, I make them into a pesto so I can pop them in the freezer and use them later on.
Sub your traditional pesto with this peppery and earthy Arugula pesto. This recipe has a good hit of garlic and lemon which gives a more interesting flavor.
Making this arugula pesto is far from difficult. You would make it just like a regular basil pesto – put all the dry ingredients + lemon juice in a food processor (or a chopper) then pulse while drizzling olive oil into the food processor. Process until smooth or up to your desired consistency. Sometimes, I like it to be a little chunky; sometimes I like it very smooth.
It is very important to adjust the seasonings as the end result may vary, depending on the variety of your arugula, the quality of nuts and olive oil that you used, etc. Taste it and add more ingredients as necessary.
Now what to do with this healthy arugula pesto? There are numerous ways: spread it on a warm sliced baguette, mix it to your pasta, top it on your fish or chicken, use as a pizza sauce, use it to make pesto rice. Really, it adds an interesting flavor!
How to make Arugula Pesto
- 2 cups arugula
- 1/2 cup extra virgin olive oil
- 2 tablespoons pine nuts
- 2 tablespoons grated parmesan cheese
- 1 clove garlic
- 1 teaspoon fresh lemon juice
- salt to taste
- In a food processor, combine arugula, pine nuts, parmesan cheese, garlic, and lemon juice. Pulse to blend. While pulsing, slowly pour olive oil through the food tube. Process until smooth or until desired consistency is achieved. Scrape the sides of the bowl, if needed. Taste and adjust the seasonings.
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