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Arugula Pesto


2 cups packed arugula, washed well and spun dry
1/4 cup pine nuts, toasted golden and cooled
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1 large garlic clove, chopped
2 tbsp olive oil
1/4 cup hot water plus additional if desired 

In a food processor pulse together all ingredients except oil and water until arugula is finely chopped. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

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