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Photo: Greg Dupree; Styling: Missie Neville Crawford Photo by: Photo: Greg Dupree; Styling: Missie Neville Crawford

Arugula Pesto

Stir Arugula Pesto into your favorite pasta or atop your favorite pizza. This homemade pesto will keep up to one week in the fridge.

This recipe goes with Whole Wheat Pesto Pizza, Crispy Chicken Thighs with Pasta and Pesto

Southern Living JANUARY 2013

  • Yield: Makes 1 cup

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.

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Arugula Pesto recipe

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