Garden Fresh Homemade Arugula Pesto
It's true when they say, "pesto is the besto!" This Garden Fresh Homemade Arugula Pesto dip is the perfect accessory to a slice of crispy French bread. Add some green to your kitchen table by making this extremely easy pesto recipe. Put a yummy twist on this classic Italian sauce by mixing in some fresh arugula leaves. Whether they're grown from your garden out back or bought fresh at the farmer's market, the end result will taste just as delish. Once you have all the ingredients, the food, let your food processor take care of the rest. Talk about an easy appetizer!
Be sure to enter for a chance to win a Garden Harvest Colander during the 12 Days of Christmas in July! This giveaway runs until July 30th and you can receive an extra entry just by commenting below on this page.
Makes3 of a cup
Preparation Time10 min
Recipe CourseAppetizer
EquipmentFood Processor
Type of DishDip/spread
Ingredients
- 2 cups arugula leaves
- 1 cup grated Parmesan cheese
- 1 cup toasted walnuts
- 1 clove garlic, peeled
- 1 lemon, juiced
- A few pinches kosher salt
- A few pinches black pepper
- 1 cup olive oil
Instructions:
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In a food processor add the arugula, parmesan, walnuts, garlic, lemon juice, salt and pepper. Pulse for 1 minute or longer for the mixture to be well combined.
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With the food processor running slowly drizzle the olive oil through the top of the feed tube of the processor until the oil mixes with the other ingredients.
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Taste the pesto and add additional salt and pepper if needed.
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Serve with grilled chicken, bread or on pasta.
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Pesto will keep in the fridge up to two weeks. It also can be frozen in an air tight container.
Contest Rules:
- There is a maximum of one extra entry per person. The extra entry will be based upon a comment left on this project. Duplicate comments will be deleted and are not tallied.
- The winner will be selected at random from the comments on this page and the entries on the contest page.
- The winner will be contacted on the morning of July 31, 2017.
- Email Address provided in their account (please do NOT leave your email address in the comments--you already provided it when you created your account)
- You have until Sunday, July 30, 2017 at 11:59pm EST to leave your comment on this post. Comments posted after that will not be counted.
- Contest open to anyone 18+ in US and/or Canada. Excludes Quebec and Puerto Rico.
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bkick1
Jul 28, 2017
I enjoy pesto on potatoes instead of ketchup and also on macaroni noodles as a change from mac cheese.
FoodLover
Jul 13, 2017
I like pesto at the best of times but I never thought of making it with arugula. I love arugula. It grows easily in the garden. I haven't seen toasted walnuts on the shelf to buy. I battle to toast nuts myself. Can you make this without toasting the nuts?
georgiarealist
Jul 12, 2017
Sounds like it makes far too much for one person, although "3 of a cup" doesn't mean much to me. Also, I don't like walnuts, do I'm not likely to try this.
renlooker
Jul 11, 2017
I love the peppery taste of arugula. I bet this will taste great on pasta.
tondaoakes 4008557
Jul 11, 2017
I do plan to make it though, I have never tried Pesto but after reading the Ingredients I must say it sounds delish!
aketch
Jul 11, 2017
Pesto is so versatile. I use it in all sorts of recipes like base for home made pizza and a simple sauce in various pasta dishes. I even have a pesto dip recipe. I am growing a large basil plant in my back yard and hope to get a good harvest for pesto later in the summer.
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