Arugula adds a peppery bite to pesto. Toss with cooked pasta or new potatoes.
10m
PREP TIME
243
CALORIES
7
INGREDIENTS
Servings: 6
Ingredients
- 1 package (5 ounces) arugula leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1/3 cup olive oil
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 Store in tightly covered container in refrigerator up to 1 week.
TIPS AND TRICKS
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 in resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.
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