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Arugula Pesto

Recipe information

  • Yield

    makes about 1 1/2 cups

Ingredients

4 cups firmly packed arugula, washed and drained
1 cup (3 ounces) freshly grated Parmesan cheese
1/2 cup slivered almonds
4 garlic cloves, smashed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Juice of 1 lemon
1/2 cup extra-virgin olive oil

Preparation

  1. Place the arugula, Parmesan cheese, almonds, garlic, salt, and pepper in a blender or food processor and pulse several times to chop. Add the lemon juice and pulse to puree. With the motor running, add the olive oil and puree until smooth. Refrigerate in an airtight container until ready to use, or for up to 1 week.

Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved. Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
TagsSauceArugulaLeafy GreensVegetableParmesanCheeseDairyAlmondNutGluten FreeVegetarianMeal PrepMake AheadEasyNo-CookBlenderFood ProcessorCookbooks
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