Quick Olive Oil Recipe: How to Make Arugula Pesto
Updated: Aug 19
Why make this quick olive oil recipe with arugula?
Arugula is packed with antioxidants. It is good for your bones, enhances your metabolism, can strengthen the immune system and can help to fight diabetes and cancer -- among many other benefits. These are reasons not only to use olive oil in recipe, but to pair it with other seasonal favorites, such as arugula, when planning the week's quick snacks.
1 cup of baby arugula (2 oz)
1 clove of garlic
1 tsp of cashews or pistacchios or pine nuts
1/4 tsp salt
1/4 cup of grated Parmesan Cheese
1/6 cup of Extra-Virgin Olive Oil (Either use our Estate EVOO or you can use our Lemon-Infused Olive Oil, to add even more of a lemon flavor)
1 Tbsp lemon zest
1 Tbsp lemon juice
You can use either a food processor or blender.
Except for the olive oil, add all of the ingredients to the food processor or blender
As you are processing, begin to drizzle in the EVOO. To achieve a smoother consistency, add a little more oil than the recipe. Voila! Your pesto is done.
Serve with warm crusty bread or use combined with a little mayo on a sandwich -- AMAZING!
Have you tried this? We love input, so if you tried something and like the way it worked, let us know!