Hoffman Media


Arugula Pesto

Arugula Pesto Recipe

1 (5-ounce) package baby arugula
1/4 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
2 tablespoons olive oil
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt

• In the work bowl of a food processor, combine the arugula,
Parmesan, pine nuts, oil, lemon juice, garlic, and
salt, and pulse until smooth. Use immediately, or store in
an airtight container in the refrigerator for up to 2 days.


(Shown as a spread on Arugula Pesto and Turkey Pinwheels)

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