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pesto recipe
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Arugula Pesto

This twist on classic pesto can make a wonderful addition to tomato soup, pasta sauce, or topped on chicken or steak. Or try it along with cherry tomatoes and mozzarella for a pesto pizza, flatbread, or salad.

Course Seasoning
Cuisine American, Italian
Servings 1.5 cups

Ingredients

  • 1/2 cup pine nuts
  • 5 ounces baby arugula
  • 2 cloves garlic coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon freshly squeezed lemon juice about 1/2 medium lemon
  • 3/4 cup extra-virgin olive oil
  • ½ teaspoon MSG
  • 1/2 cup Parmesan cheese freshly grated

Instructions

  1. Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes.
  2. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, lemon juice and MSG in the jar of a blender or the work bowl of a food processor fitted with the metal blade, and then slowly add in the olive oil through the feed tube and process.
  3. Transfer the pesto to a bowl and stir in the Parmesan.

  4. Ladle homemade or canned tomato soup into bowls. Swirl 1-2 tablespoons of pesto into each bowl. (Or try this recipe on a variety of other dishes, along with tomatoes and mozzarella.)

  5. Store any leftover arugula pesto in a jar or sealable container. Tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw in the refrigerator.

Recipe Notes

Recipe adapted from Epicurious
Photo courtesy of Flickr user Brittany