Fresh arugula gives this pesto a slight bitterness and peppery kick. Try walnuts or almonds instead of pine nuts.
Arugula Pesto
Fresh arugula gives this pesto a slight bitterness and peppery kick. Try walnuts or almonds instead of pine nuts.
Servings
4 Servings
Ingredients
- 2 cups fresh arugula packed
- 2 cloves garlic
- 2 tablespoons pine nuts lightly toasted
- ⅓ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Roughly chop arugula, and place in food processor with garlic and pine nuts. Process a few seconds, then scrape the top. Process again, while streaming in olive oil.
- Remove to a bowl and stir in Parmesan cheese. Use right away, or keep in the refrigerator for 2 to 3 days.
- Note: If using on pasta, put pesto in a large bowl first before adding hot cooked pasta to the bowl. Toss to combine, and add more Parmesan, to taste.
I usually make all my pesto without the parm and then add it to the dish if I want it dairy, so I definitely think it is fine. It might need a little more salt.
Do you think this would taste good without the parmesan? I have made this before for a dairy meal and really loved it, but now I want to serve it at a meat meal.