Although arugula is often thought of just as a salad green, it’s a cruciferous vegetable, like broccoli, cauliflower, kale, collard greens and watercress. If you like arugula’s peppery bite, try this variation on traditional pesto by using baby arugula instead of basil.
Simple Arugula Pesto Recipe
Ingredients
- 2 cups baby arugula leaves
- 1/2 cup extra-virgin olive oil
- 1/2 cup slivered almonds
- 1/2 teaspoon sea salt
- Parmesan cheese (optional)
Method
Wash and dry the baby arugula leaves.
Add the arugula leaves, olive oil, almonds, and sea salt to a blender and pulse until it is fairly smooth.
Sprinkle with Parmesan cheese if desired.
Serve at room temperature. The pesto will keep for several days tightly covered in the refrigerator.
