ARUGULA PESTO

Spoon this tasty arugula pesto over cheesy tortellini, brush onto crusty french bread, or slather on flaky salmon fillets for pure pesto deliciousness!

peasandcrayons.com

Ingredients

• 2 tablespoons of toasted pine nuts or walnuts
• 3-4 tablespoons of olive or grape seed oil
• 1.5 cups arugula
• 1 clove of garlic, smashed and minced
• 1/2 tbsp lemon or lime juice
• 1/2 cup freshly grated parmesean cheese
• a pinch of kosher salt, pepper and garlic powder, to taste

Instructions

1. Preheat oven or toaster oven to 350 F.
2. Toast nuts on a foil lined baking sheet for approx 8-10 minutes or until you start to smell their toasty deliciousness.
3. Give them a rough chop and toss them in your food processor.
4. Add all your ingredients and pulse until thoroughly mixed.
5. You'll need to scrape the sides and push the mixture down once or twice if you're using a large-ish processor.
6. The batch should yield two servings but if you make a larger portion, make sure you keep it uber air-tight when storing for later. Pesto browns at lightning speed, so add to a small dish, drizzle with olive oil, and cover tightly with plastic wrap with the air pressed out 

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PREP TIME 10 MINUTES         COOK TIME 2 MINUTES         TOTAL TIME 12 MINUTES   

SERVINGS 2 SERVINGS