Arugula Pesto

4 ingredients
6 steps

Ingredients

  • 4 cups (packed) arugula leaves (about 6 ounces)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup (packed) freshly grated Parmesan cheese
  • 1/4 cup olive oil

Directions

  1. 1
    Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth.
  2. 2
    With machine running, gradually add olive oil; process until well blended.
  3. 3
    Season pesto to taste with salt and pepper.
  4. 4
    (Can be made ahead.
  5. 5
    Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day.
  6. 6
    Bring to room temperature before using.)

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