Arugula Pesto Recipe

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Arugula adds a peppery bite to pesto. Toss with cooked pasta or new potatoes.
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  • 1 package (5 ounces) arugula leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 1/3 cup olive oil
10 mins
1. Place arugula, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

2. Store in tightly covered container in refrigerator up to 1 week.

Serving Suggestions: 

  • Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto.
  • Drizzle over sliced tomato and mozzarella salad. 
  • Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread.
  • Drizzle pesto over cooked chicken, steak, lamb or fish.
  • Stir into pasta or potato salad. 


Test Kitchen Tip: Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

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Nutrition (per serving)
Calories: 243 Calories
Fat: 23 Grams
Protein: 6 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 3 Grams
Sodium: 374 Milligrams
Fiber: 1 Grams

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