Another great use for leftover hearty greens that you are afraid you can’t use before they go bad. You can use Arugula, Spinach, Kale, Swiss Chard, any mix of greens, nuts and cheese (or none) that you have on hand. Great as a dip with fresh vegetables, on bread, tossed with warm pasta, potatoes or rice. I also love this drizzled on grilled fish.
Arugula Pesto
Prep Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Course pesto, sauce, Side Dish
Cuisine American, Italian
- 4 cups arugula, spinach, chard, kale or a mixture of hearty greens and herbs
- 5-7 cloves garlic peeled
- 1/2 cup nuts of choice toasted and cooled, optional
- 1/2-3/4 cup semi hard cheese Parmesan, Pecorino, Asiago grated or shredded
- 1/4 cup lemon or lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper preferable freshly ground
- 1/2-3/4 cup olive oil best quality for best pesto
Place all ingredients in the bowl of a food processor except olive oil. Blend until smooth but still a bit grainy. With the motor running, slowly add the olive oil and pulse 10-12 times. Season to taste with additional saltStore in a covered jar in the refrigerator for a couple of weeks.
Great on pasta, as a dip with bread or fresh vegetables. Toss with warm potatoes or rice; drizzle on pizza.
Keyword arugula, fresh herbs, leftover herbs, pesto
