FRESH ARUGULA PESTO

RECIPES
TIME TO MAKE:

5 MIN

Pesto is the perfect addition to any summer pasta or dolloped on a block of soft cheese. But our fresh arugula version kicks it up a notch! This twist on a favourite classic gives the same kick as the traditional ingredient, basil. Arugula pesto is typically slightly bitter than other pesto sauces. Though when it’s blended with walnuts, the bitterish taste subsides, making for a rich, creamy texture.

Arugula pesto finds its origins in the Mediterranean region. Since ancient times, this plant has been a staple in the kitchen. Enjoyed by the Greeks for its digestive properties, and thought of as a powerful aphrodisiac by the Romans. 

Today arugula is used in many dishes, from a simple tossed salad to ravioli filling or a fresh pesto prepared with mortar and pestle.

 

INGREDIENTS

  •  2 cups tightly packed fresh arugula (stems removed)
  •  2 cloves of garlic
  • 1/2 cup of walnuts 
  • 1/2 lemon freshly squeeze
  •  pinch of red pepper flakes (optional)
  •  ⅓ cup parmesan cheese (shredded)
  •  ½ cup extra virgin olive oil
  •  salt and pepper (to taste)

MADE WITH

ARUGULA

DIRECTIONS

  1. Combine arugula, garlic, lemon juice, red pepper flakes, walnuts, and parmesan cheese in a food processor. Pulse until combined. 
  2. Slowly drizzle in the olive oil until pesto forms, scraping down sides as needed.
  3. Taste and season with salt and pepper.