Tweak the ingredients of classic pesto to try this arugula-hazelnut version.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
Ingredients
1/3 cup lightly toasted hazelnuts
3 cups loosely packed arugula
1 teaspoon chopped garlic
Kosher salt
1/4 cup coarsely grated Parmesan
1/4 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1 teaspoon lemon zest
Directions
- Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.
