Lemony Arugula Pesto

This pesto is especially delicious drizzled on roasted fish fillets or grilled chicken breasts.

Other ways to use it:

• Toss with whole-grain pasta and white beans, add chopped roasted red bell peppers or sun-dried tomatoes and voila! dinner is ready.
• Spread on bread in place of mayonnaise for sandwiches
• Put on on toast or a rice cake for an afternoon snack
• Spread on baguette slices or crostini (toasted baguette slices) for appetizers; add a half a cherry tomato or sliver or roasted bell pepper for a decorative touch
• Use as a dip for pita chips and/or crudites (carrots sticks, celery, or other vegetable sticks)

Arugula is part of the cruciferous family, high on the list of super immunity foods.

Health Benefits of Arugula

Arugula Pesto

Print Recipe

• CourseAppetizers, Dips and Spreads

Arugula Pesto Print Recipe CourseAppetizers, Dips and Spreads

Ingredients

• 1/2 cup walnut pieces
• 1/4 cup lemon juice
• 2 tablespoons water
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic minced
• 2 cups arugula packed leaves
• salt and pepper

Adjust servings:

Units:MetricUS Imperial

Instructions

1. In a food processor grind walnuts. Remove and set aside.
2. Put lemon juice, water, olive oil and garlic in processor. Add arugula pulse repeatedly, turning off and mixing around as needed, until smooth.
3. Season with salt and pepper to taste.

Recipe Notes

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