Bold and peppery arugula blended with fresh basil, lemon, and pecans to balance the flavors. This recipe is great on steaks, served over roasted chicken, poached salmon, or tossed with your favorite pasta.
Lemon Arugula Pesto
Ingredients
- 5 oz Fresh Arugula
- 4 oz Pkg Fresh Basil -Remove Stems (2.7oz once stems are removed)
- 1 Cup Shredded Parmesan Cheese Approx. 3oz
- 1/2 Cup Pecans 2oz
- 2 Tablespoons Lemon
- 3 Whole Cloves Garlic
- 1 1/3 Cup olive oil
- 3/4 Teaspoon Salt
Instructions
- In a blender place the arugula, basil, olive oil, garlic, lemon, and salt. Process until smooth and not stringy.
- Next add in the parmesan and pecans. Pulse until you achieve the desired consistancy. I like to have larger chunks of pecans in my pesto. If you prefer the consistancy be smoother, allow the mixture to blend longer. However, Don't over-blend, causing the cheese to melt from the heat of the blades.