Handmade Arugula Pesto

April 23, 2015

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3lbs of Arugula (or adjust to any amount)

Bag of pine nuts

Fresh chunk of parmesan cheese

Olive oil

Fresh garlic


Wash Arugula

Divide the Arugula into three equal parts and set aside

Take three garlic cloves and peel (set aside)

Take a handful of pine nuts and separate into three equal parts

Finely chop the first part of Arugula

Take and finely chop the first garlic clove into the arugula

Now chop the first section of pine nuts into the mixture of garlic and arugula

With your new mixture grate Parmesan cheese over the mixture until most of it is lightly covered

Chop all of the ingredients together

Set aside

Repeat steps 5-9 two more times each time setting the parts aside

Combine all three equal parts into a bowl

Lightly drizzle olive oil over the spread until the oil sits just at the top of the mixture (mix together)

Put in the refrigerator for at least one hour to allow all of the flavors to melt together

Serve as a sauce for pizza, bread, on crackers or anything you want

Submitted by the Murray Family of Tenaza Organics


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