Zesty Arugula Pesto

My coworkers and I have become close friends over the past few years and we all get together once a month at someone’s house for dinner or drinks to talk about things that aren’t work related. Who are we kidding? It’s 90% bitch about work and 10% about other things.

A few weeks ago I took my turn in the rotation and had everyone over for a pasta night. My intention was to make four different kinds of pasta so everyone could have a taste of everything. It turned out the first one was such a hit that I only wound up making two more kinds of pasta and then made more of the first so everyone could take it home. The first wound up being this Arugula Pesto and, trust me, once you make this it will be your go to recipe forever.

In a food processor (or a blender) add:

  • 3 cups arugula 

  • 2 cloves garlic 

  • 1 tsp salt

  • Few cracks of black pepper 

  • 1/4 cup Parmesan 

  • 1/3 cup pine nuts 

  • Juice from half a lemon 

Pulse and stream in 1/4 cup of olive oil

Serve with al dente fettuccini and a lemon wedge (seriously don’t skip the lemon wedge).

***Leftover pesto goes amazing with chicken or salmon 



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