Arugula is typically my first harvest in Spring from my garden. It has a peppery bite similar to basil and is the perfect substitute for this amazing pesto.
Fresh picked arugula paired with sweet tangy lemon, fresh garlic, creamy parmesan and earthy pine nuts whipped together in a bath of extra virgin olive oil. Prepare for umami overload. The best news here is that you can freeze your pesto for all your upcoming summer flings. Totally cool for pizza by the pool, pasta night with the fam or bruschetta nibbling. When one can’t wait to get their pesto fix you can always whip up this! Go to recipe!
Pulse in a food processor makes it quick and easy. Pulse till your heart’s content!
Prepare and clean your half pint wide mouth jars for easy breezy storage. Freeze for up to a 3 months or refrigerate for 1 month. (Unless someone eats it first.)
Glorious green and perfect gift giving, a season sealed in a jar.
Less than 15 minutes in the kitchen, and several dishes to make. Versatile and very good.
Yield 1 cup
- 2 1/2 cups arugula leaves
- 1/2 cup parmesan cheese
- 1/2 cup toasted pine nuts
- 2 cloves garlic
- 3 T. lemon juice
- 1/2 cup extra olive oil
- pinch of crushed red pepper flakes
- pinch of sea salt
Rinse and dry arugula leaves, and peel garlic cloves. Add both to your food processor along with parmesan cheese, pine nuts, lemon juice, salt and red pepper flakes. Pulse several times until leaves break down.
Continue to pulse processor while slowly drizzling in your extra virgin olive oil. Occasionally, scrape down sides to further incorporate. Perfect time to taste and adjust any seasonings you see fit.
Transfer to a wide mouth mason jar for storage. If refrigerated, consume within a month, or freeze for up to 3 months. Enjoy!