Recipe courtesy of Merrill Stubbs
Save Recipe Print
Arugula Pesto
Total:
10 min
Active:
10 min
Yield:
4 cups
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 cups
Level:
Easy

Ingredients

Directions

To make the pesto, zest and juice the lemon, straining out the seeds, and add both to the bowl of a food processor. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.

With the food processor running, slowly pour in the olive oil until everything is blended into a paste. Taste and add more salt, pepper, lemon juice or olive oil if needed. Transfer the pesto to an airtight container and refrigerate it for up to 10 days.

Cook's Note

Pesto is a make-ahead dream. It's a means for cleaning out your fridge and pantry, it freezes beautifully, and it plays nice with everything from meat and fish to pasta and grains to soups, salads and vegetables.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Arugula Salad

Recipe courtesy of Anne Burrell

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa

Recipe courtesy of Sandra Lee

Arugula Pesto

Recipe courtesy of Michael Chiarello

Arugula Pesto: Pesto Di Rucola

Recipe courtesy of Parisi

Spinach and Arugula Pesto

Recipe courtesy of Tyler Florence

Shrimp with Arugula Pesto Risotto

Recipe courtesy of Ed Brown

Browse Reviews By Keyword