I love arugula. It’s a spicy, peppery green that’s also called salad rocket in Europe. Arugula is very popular here in the US, likely due to its tasty flavor, long shelf-life and versatility in cooking. Especially when wrapped properly to control moisture, arugula can be kept longer than a typical salad green. Arugula can be used as a pizza topping, stirred into scrambled eggs, or added to macaroni and cheese to give it some extra zing. You can add it fresh to your sandwich or spread a thin layer of this pesto on a grilled cheese sandwich and transform a simple meal into a culinary delight.
This quick and easy arugula pesto recipe is ready in 10 minutes and can be used in pasta, soups, salad and sandwiches
- 1 cup of arugula
- 3 garlic cloves, roughly chopped
- 1/2 cup shredded parmesan cheese
- 1/4 cup toasted walnuts
- 1/4 cup light olive oil
- 1/2 teaspoon kosher salt
- Add all ingredients to a food processor and process until smooth.
- If you need to work in two batches, divide ingredients in half, process each batch and then combine in a mixing bowl to finish.