Arugula Pesto

Arugula adds a peppery bite to pesto. Toss with cooked pasta or new potatoes.
10m
PREP TIME
243
CALORIES
7
INGREDIENTS

Servings: 6

Ingredients

  • Step1
  • 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

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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NUTRITION INFORMATION

(per Serving)

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