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Arugula Pesto

A quick and nutrient-packed arugula pesto that serves as a versatile sauce, spread, or dip, perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Pesto
  • 2 cups fresh arugula The base of your pesto, offering a peppery flavor and vibrant green color.
  • 0.5 cups freshly grated Parmesan cheese Adds a rich, savory depth.
  • 0.25 cups toasted pine nuts Introduces a delightful crunch and nutty aroma.
  • 1 clove garlic, peeled For aromatic flavor.
  • 0.5 lemons juiced Provides acidity that brightens the dish.
  • 1 pinch kosher salt Enhances all flavors.
  • 0.5 cups extra-virgin olive oil Adds smoothness and richness.

Method
 

Preparation
  1. Gather your ingredients, ensuring they are fresh.
  2. In the bowl of a food processor, add arugula, Parmesan cheese, pine nuts, garlic, lemon juice, and kosher salt. Pulse for 30 seconds to 1 minute until mostly fine.
  3. While the processor is running, slowly drizzle in the olive oil. Keep blending until combined and smooth.
  4. Taste and adjust seasoning, adding more salt or lemon juice if needed.
  5. Transfer pesto to an airtight glass container.

Notes

Store pesto in an airtight container in the fridge for up to 2 weeks or freeze for longer storage. For variations, add herbs like basil or mint.