- 5 cloves garlic
- 2 anchovy fillets
- 1/4 cup capers
- 1/2 pound baby arugula
- 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 lemons, juiced
- 1/2 cup extra-virgin olive oil
- Pinch salt
- Pinch pepper
Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.