Parsley and Arugula Pesto

2014-09-01
  • Yield : About 1/3 cup
  • Servings : 2-3
  • Prep Time : 10m
  • Ready In : 15m

This is good if your are eating some basic dishes (grains and veggies) and need to fancy it up a bit. I love pesto and if you have a food processor it’s a breeze to make. If you have a small blender (a Magic Bullet, Ninja,or hand blender, it’s hardened but doable)

Ingredients

  • 1 clove garlic
  • 1 cup parsley
  • 1 cup arugula
  • 1/4 cup walnuts
  • 1/4 teaspoon salt
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon lemon juice

Method

Step 1

Put all ingredients in a food processor and pulse until smooth, scraping down the sides as needed.

Step 2

Add to grains and veggies, pasta, use as a dip.

Step 3

CHOW DOWN!

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Comments (3)

  1. posted by Kate on September 2, 2014

    I will “pesto” almost anything: mint, cilantro, Italian parley, arugula… it’s a great way to use up a leftover bunch of flavorful greens or herbs and easy to freeze.

      Reply
    • posted by Stephanie Lundstrom on September 2, 2014

      This was my first attempt at non basil pesto and I LOVE it! A pesto person is a good person 😉

        Reply
  2. posted by Rose on April 25, 2017

    The walnuts ruin the taste of this wonderful pesto .I found when add instead sunflower seeds or almonds taste sooo much better.

      Reply

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