Recipe Yields: 1 ¼ cups
This pesto is an excellent fresh, healthy take on classic pesto, offering the perfect elevated addition to your staple “fridge door” condiments! By using flavorful and nutritious arugula, this pesto can be made sustainably year round, not just in the summer months when basil is abundant. We think you will LOVE this versatile pesto that comes together in minutes. Use it as a dip, spread, sauce or honestly, slathered on just about anything to add instant color and flavor. Making a double batch is highly recommended! Spread it on toast, layer it in our Heirloom tomato on puff pastry tart or spoon directly into your mouth ;), The options are endless.
2 packages (3 ounces / 85 grams each) Forward Greens Awesome Arugula
¾ cup parmesan cheese, grated
⅓ cup pine nuts, toasted
3 garlic cloves
¾ cup olive oil (high quality)
2 tablespoons of lemon juice
½ teaspoon himalayan sea salt
- Begin by adding the grated cheese, pine nuts, garlic cloves and salt into the bowl of your food processor and pulse into a coarse meal, making sure the cloves of garlic are broken down and no large chunks remain, scraping down the slides if needed.
- Next heap the arugula on top of the nut and cheese mixture and pour in your measured olive oil and lemon juice. Blend, stopping to scrape sides for any stray bits until the pesto is bright green and has your desired consistency. We love it as a more viscous, creamy sauce but you can blend for less time if you want it to have more variation in texture.
- Transfer to an airtight, sealed container. Store in the fridge for up to 7 days.