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Arugula Lemon Pesto

Ingredients

  • 2 cups of packed arugula leaves I used wasabi arugula!, stems removed
  • ½ cup of shelled walnuts or almonds
  • ½ cup fresh Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 5 garlic cloves or not, if you are using a food processor, peeled and chopped
  • 2 TBS Lemon Juice
  • ½ teaspoon salt

Instructions

  1. Combine the arugula, salt, nuts, garlic into a food processor. Pulse mixture. Add parmesan cheese and pulse mixture.

  2. Continue to pulse while drizzling the olive oil into the processor. Add lemon juice last and pulse until combined.

  3. Remove the mixture from the processor and put it into a bowl. Use for whatever you want!

Recipe Notes

Sometimes it’s good to make extra pesto and save some for later use. I love putting a some into freezer trays, freezing, then popping out into a zip lock bag. Presto! Pesto whenever you need it!