Arugula Pesto: Pesto Di Rucola

Total Time:
10 min
Prep:
10 min

Yield:
about 2 cups
Level:
Easy

Ingredients
  • 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
Directions

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.


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