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Recipe Summary

Yield: Makes about 1 1/2 cups

Ingredients

Ingredient Checklist

4 cups firmly packed arugula, washed and drained

1 cup (3 ounces) freshly grated Parmesan cheese

1/2 cup slivered almonds

4 cloves garlic, smashed

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Juice of 1 lemon

1/2 cup extra-virgin olive oil

Gallery

Recipe Summary

Yield: Makes about 1 1/2 cups

Recipe Summary

Yield: Makes about 1 1/2 cups

Recipe Summary

Yield: Makes about 1 1/2 cups

Yield: Makes about 1 1/2 cups

Makes about 1 1/2 cups

Ingredients

Ingredients

  • 4 cups firmly packed arugula, washed and drained
  • 1 cup (3 ounces) freshly grated Parmesan cheese
  • 1/2 cup slivered almonds
  • 4 cloves garlic, smashed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lemon
  • 1/2 cup extra-virgin olive oil

Directions

Place arugula, cheese, almonds, garlic, salt, and pepper in the jar of a blender or bowl of a food processor and pulse several times to chop. Add lemon juice and pulse until pureed. With the motor running, add olive oil and puree until smooth. Use immediately or store in an airtight container, refrigerated, for up to 1 week.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Arugula Pesto

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Arugula Pesto

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest