Arugula Pesto

Photo: Greg Dupree; Styling: Missie Neville Crawford
Stir Arugula Pesto into your favorite pasta or atop your favorite pizza. This homemade pesto will keep up to one week in the fridge.

Yield:

Makes 1 cup

Recipe from


Ingredients

2 cups firmly packed arugula
1/2 cup firmly packed fresh flat-leaf parsley
1/2 cup olive oil
2 garlic cloves
1/4 cup grated Parmesan cheese
2 tablespoons water
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Process arugula, parsley, olive oil, garlic, Parmesan cheese, water, lemon juice, salt, and pepper in a food processor until smooth. Refrigerate up to 1 week.

Note:

January 2013