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I think we can all agree that basil pesto is one of the world’s great foods. It’s so great that it’s easy to forget about all the other interesting variations of the sauce. This past year for the blog I’ve made it with  Artichoke and Lemons, Sun Dried Tomatoes and Almonds, a mix of  Olives, as well as the traditional, and I’m just getting started.  Pesto sauce adds a healthy burst of flavor to whatever it touches so I’m always looking for new ideas. This pesto won’t replace the traditional version, but it’s a nice change of pace.  It has a grassy scent and is a little less pungent than classic basil pesto.  I used baby arugula, which has a more subtle peppery zing than the mature greens.  It just tastes like spring to me. Print Minimal Monday: Arugula Pesto Ingredients 1 5oz bag or tub of baby arugula 1 clove garlic, smashed 1/2 cup pine nuts (or walnuts) 1/3 cup grated Asiago cheese juice of 1 lemon sea salt fresh cracked black pepper 1/2 cup good extra virgin olive oil Instructions Put all the ingredients except the olive oil in the bowl of a food processor. Stuff the arugula …


Total time

0 minutes


Ingredients

  • 1 5oz bag or tub of baby arugula
  • 1 clove garlic, smashed
  • ½ cup pine nuts (or walnuts)
  • ⅓ cup grated Asiago cheese
  • Lemon juiced
  • sea salt
  • fresh cracked black pepper
  • ½ cup good extra virgin olive oil


Method

  1. Put all the ingredients except the olive oil in the bowl of a food processor. Stuff the arugula down, if necessary.
  2. Pulse the machine until the arugula breaks down, scraping the sides of the bowl once or twice, and then drizzle in the oil until you have a smooth sauce. Taste the pesto and adjust the seasonings if you need to.
  3. Store in an airtight jar in the refrigerator until ready to use.

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