This fresh arugula pesto recipe is a great way to use the flavorful spring vegetable. Try tossing arugula pesto with pasta, spread it on pizza instead of tomato sauce or use it as the base for a vegetable dip.
With the motor running, drop garlic through the feed tube of food processor; process until minced. Stop the machine and add arugula, cheese, pine nuts, oil and salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
Kitchen Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
2 1/2 fat
I made this with walnuts instead of pine nuts. Pesto was excellent! Good blend of flavors.