Name: Arugula Pesto
Yield: Makes about 1 cup
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

Recipe information

Yield
Makes about 1 cup

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

Preparation

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

TagsCondiment Sauce Italian European Arugula Leafy Greens Vegetable Pine Nut Nut Parmesan Cheese Dairy Gluten Free Vegetarian Quick Easy Make Ahead No-Cook Food Processor Bon Appétit

Recipe notes

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