Arugula Pesto
Servings: 2 cups
Calories: 452kcal
Arugula Basil Pesto has peppery kick from the arugula and is flavored with parmesan, garlic, lemon zest and pine nuts. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or toss it with a bowl of pasta!
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Equipment
Ingredients
- 2 cups arugula packed
- ¼ cup basil packed
- 1 cup olive oil extra-virgin
- 1 cup parmesan grated
- 1/3 cup pine nuts
- 1 Tablespoon lemon zest
- 1 clove garlic crushed
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Process 2 cups arugula, ¼ cup basil, 1 cup olive oil, 1 cup parmesan, 1/3 cup pine nuts, 1 Tablespoon lemon zest, 1 clove garlic and 1 teaspoon kosher salt in a food processor or blender until finely chopped; season with pepper, to taste.
- Serve immediately or store in the refrigerator covered with a thin layer of olive oil for up to three days, or in the freezer for up to three months.
Video
Notes
You can make arugula pesto up to three days ahead of time. Pour it into an airtight container and cover it with a thin layer of olive oil. This will prevent browning and help to preserve that bright green color.
Nutrition
Calories: 452kcal | Carbohydrates: 6g | Protein: 21g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 1970mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1025IU | Vitamin C: 7.8mg | Calcium: 629mg | Iron: 2mg