Arugula Pesto
A vibrant, peppery twist on classic pesto, made with fresh arugula and toasted sesame seeds for a nutty depth. Perfect tossed with pasta, spread on sandwiches, or drizzled over grilled vegetables.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 4 cups arugula
- ¼ cup sesame seeds
- 1 clove garlic
- 2 tablespoons lemon juice
- ½ cup olive oil
- ½ cup parmesan cheese
- ½ teaspoon salt
Instructions
- 1
Toast the 1/4 cup sesame seeds in a dry skillet over medium heat, shaking often, until golden and fragrant, about 3 minutes. Set aside to cool.
- 2
In a food processor, combine the 4 cups arugula, 1 garlic clove (peeled), 2 tablespoons lemon juice, and 1/2 teaspoon salt. Pulse until coarsely chopped.
- 3
Add the toasted sesame seeds and 1/2 cup grated parmesan cheese. Pulse a few times to combine.
- 4
With the processor running, slowly drizzle in the 1/2 cup olive oil until the pesto is smooth and thick, about 30 seconds. Scrape down the sides as needed.
- 5
Taste and adjust with more salt or lemon juice if desired. Use immediately or store in an airtight container with a thin layer of olive oil on top, refrigerated for up to 1 week.
Tools you’ll need
- Food processor
- Small skillet
- Measuring cups and spoons
- Rubber spatula
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