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Arugula Pesto

Posted by Dana Driscoll on

Arugula Pesto

The color of this pesto is everything you would expect, but one bite will tell you that you're not dealing with the usual pesto suspect, basil. So let's swap it for the cold weather nutritional power house that arugula is. And, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will add to your pesto which also includes some of the finest, most nutritious extra virgin olive oil in the world. 

10 ounces baby arugula washed and spun
3 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup hulled, toasted pumpkin seeds
1/2 cup finely grated Pecorino Romano
1 teaspoon Trapani Sea Salt
½ teaspoon fresh ground pepper
¾ cup Drizzle Picual Extra Virgin Olive Oil

 

Combine arugula, garlic, lemon juice, cheese, pumpkin seeds, in a food processor. Season well with salt and freshly ground black pepper. With the motor running, slowly drizzle in olive oil and process until evenly blended and finely processed.  No more than a minute tops. Serve on fresh pasta, pizza, focaccia, portabella mushrooms, steaks, burgers…the options are endless!

Recipe Adapted from Rachel Bradley

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