Description
A fresh, peppery twist on classic pesto using arugula leaves. This versatile sauce is perfect for pasta, chicken, sandwiches, or as a vibrant dip. Can be made vegan or nut-free without losing flavor.
Ingredients
🛒 Ingredients (makes about 1 cup):
For the Pesto:
2 cups fresh arugula leaves, packed
1/4 cup pine nuts (or sunflower seeds for nut-free)
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
2 garlic cloves
1/2 cup extra-virgin olive oil
1 tablespoon lemon juice
Salt and black pepper to taste
Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Instructions
📝 Instructions:
Step 1: Prepare Ingredients
Rinse arugula leaves and pat dry.
Toast pine nuts lightly in a skillet over medium heat for 2–3 minutes until fragrant.
Step 2: Blend Pesto
In a food processor, combine arugula, toasted pine nuts, Parmesan (or nutritional yeast), and garlic. Pulse until coarsely chopped.
With the processor running, slowly stream in olive oil until a smooth, thick sauce forms.
Add lemon juice, salt, pepper, and optional red pepper flakes. Pulse briefly to combine.
Step 3: Use or Store
Use immediately as a pasta sauce, spread on sandwiches, or drizzle over grilled chicken.
To freeze, transfer to ice cube trays or a small container, drizzle lightly with olive oil, and freeze for up to 3 months. Thaw in the fridge before use.
Notes
- Flavor Boost: Add fresh basil or parsley for extra depth.
- Texture Tip: For creamier pesto, add a tablespoon of water or extra olive oil while blending.
- Quick Meal: Toss with cooked pasta and a splash of pasta water for a simple dinner.
- Prep Time: 10 minutes
- Cook Time: 2–3 minutes (to toast nuts, optional)
- Category: Sauce / Condiment
- Method: Raw / Blended
- Cuisine: Italian / Modern