Peppery Arugula Pesto: a Zesty Twist on a Classic

Ingredients

• 2 cups fresh arugula, packed
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/3 cup pine nuts, lightly toasted if preferred
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• Juice of half a lemon (optional, for brightness)

Instructions

1. 1

   Wash and dry the arugula. Measure and gather all ingredients.

2. 2

   In a dry skillet, toast the pine nuts over medium heat until golden and fragrant, about 3-5 minutes.

3. 3

   In a food processor, add arugula, toasted pine nuts, grated Parmesan, and garlic.

4. 4

   Pulse the mixture until finely chopped.

5. 5

   While the processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

6. 6

   Add salt, pepper, and lemon juice (if using). Pulse briefly to combine.

7. 7

   Use immediately, or transfer to an airtight container and store in the fridge for up to a week.