Arugula Pesto

Total Time:
10 min
Prep:
10 min

Yield:
4 cups
Level:
Easy

Ingredients
  • 1 lemon, plus extra if needed
  • 2 fat cloves garlic
  • 16 cups (320g) loosely packed arugula
  • 2/3 cup (70g) grated Pecorino
  • 6 tablespoons roasted, salted almonds
  • Large pinch red pepper flakes
  • Salt and freshly ground black pepper
  • 1 cup (240ml) olive oil, plus extra if needed
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.


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