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Arugula Pesto

This 5 minute kitchen hack is easy to prepare, packed full of flavor and nutrition. But best of all is that this little sauce is so very versatile! Toss with fresh pasta or drizzle it over grilled chicken or salmon. Have it with your favorite salad mix or as a topping on pizza. Its uses are limited only by your imagination.



Ingredients


100 gm VertiVegies Arugula

1/2 cup VertiVegies Mint

1/4 cup toasted almonds

2 tbsp parmesan cheese

2 cloves garlic

1 tsp lemon zest

2 tbsp lemon juice

3/4 tsp coarse sea salt

1/2 cup extra virgin olive oil




Recipe


Add arugula, mint, almonds, cheese, garlic and lemon zest in a food processor and pulse 5 - 10 times until the ingredients have formed a rough paste. With a spatula, scrape the walls of the food processor down ensuring the arugula mix is confined to the center. With the processor running, add in lemon juice and slowly add in olive oil until well blended (or until the mix has a smooth consistency). We would normally use about 1/3 of a cup of olive oil for this (but adjust accordingly).


Use immediately or store in an air-tight cleaned jar for up to a week.


Pro Tip


If you find the flavor of using too much arugula very intense, you can swap out some arugula for basil or spinach, both of which will mellow out the bitter peppery bite of arugula.


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