Recipe courtesy of Parisi

Arugula Pesto: Pesto Di Rucola

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: about 2 cups
Share This Recipe

Ingredients

Directions

  1. 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.
Linguine with Spinach-Basil Pesto
PREMIUM
25m Easy 99%
CLASS
Easy Pesto Lasagna Roll-Ups
PREMIUM
7m Easy 97%
CLASS
Pesto Chicken and Rice
PREMIUM
44m Easy 93%
CLASS
Grilled Skirt Steak with Pesto Butter in Under 20 Minutes
PREMIUM

9m Easy 100%
CLASS
Tony Mantuano

Linguine with Pesto

10m Easy 100%
CLASS