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