Last week I was browsing at the grocery store when I noticed a big container of Spicy Wasabi Arugula on sale. Regularly $6, I snatched it up for just under $2 and didn’t look back. But Wasabi Arugula….what could I use this for? I recalled the spinach pesto I made for grilled cheeses not too long ago, and thought I could probably use this arugula and do a pesto with it…..pesto doesn’t always have to be made with basil, right? So I figure this pesto can be made with any type of arugula, or green leafy veggie. I also wanted to cut down on the oil a little bit, so I decided to add some lemon juice to help with the blending process. I might try kale pesto next….sounds good, right? Use this for a pasta, chicken, fish, veggies, roasted potatoes, or pizza….the options are endless! Put it on a grilled cheese like I did with my spinach pesto, drool!
Arugula Lemon Pesto
- 2 cups of packed arugula leaves (I used wasabi arugula!, stems removed)
- 1/2 cup of shelled walnuts or almonds
- 1/2 cup fresh Parmesan cheese
- 1/4 cup extra virgin olive oil
- 5 garlic cloves (or not, if you are using a food processor, peeled and chopped)
- 2 TBS Lemon Juice
- 1/2 teaspoon salt
Combine the arugula, salt, nuts, garlic into a food processor. Pulse mixture. Add parmesan cheese and pulse mixture.
Continue to pulse while drizzling the olive oil into the processor. Add lemon juice last and pulse until combined.
Remove the mixture from the processor and put it into a bowl. Use for whatever you want!
Sometimes it’s good to make extra pesto and save some for later use. I love putting a some into freezer trays, freezing, then popping out into a zip lock bag. Presto! Pesto whenever you need it!