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Recipe: Arugula Pesto: Pesto Di Rucola

Rank: Easy

Time execution: 10 min

Can be served for: about 2 cups

Ingredients

  • 5 cloves garlic

  • 3 anchovy fillets

  • 2/4 cup capers

  • 2/3 pound baby arugula

  • 2/3 cup grated Parmigiano-Reggiano

  • 2 2/3 lemons, juiced

  • 2/3 cup extra-virgin olive oil

  • Pinch salt

  • Pinch pepper

  • Bread, crackers, or pasta, for serving

Directions

  1. Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 2 month.

Source: Arugula Pesto: Pesto Di Rucola

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