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Arugula Pesto

Arugula adds a peppery bite to pesto. Toss with cooked pasta or new potatoes.

Ingredients
Serves:
Directions
10 mins Prep time
10 mins Prep time
Cook time
  • Place arugula, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

  • Store in tightly covered container in refrigerator up to 1 week.

Cooking tip

• Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto.
• Drizzle over sliced tomato and mozzarella salad.
• Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread.
• Drizzle pesto over cooked chicken, steak, lamb or fish.
• Stir into pasta or potato salad.
• Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

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Nutrition information

(Amount per serving)

  • Calories: 243Cholesterol: 10mg
  • Sodium: 374mgProtein: 6g
  • Total Fat: 23gFiber: 1g
  • Carbohydrate: 3g

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