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Arugula Pesto
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Description
This is a delicious, healthy alternative to a traditional pesto. Toss it with pasta, gnocchi, top a toasted baguette—the peppery flavor of arugula really pops.
Ingredients
- 1 bag (7 Ounces) Fresh Arugula
- ⅔ cups Low Sodium Chicken Broth
- 3 cloves Garlic, Minced
- 3 Tablespoons Olive Oil
- ⅔ cups Pecans
- ¾ cups Freshly Grated Parmesan Cheese
- ¾ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Pepper
Preparation
Put about half of the arugula into the food processor or blender. Add chicken broth, garlic and olive oil. Blend well. Add remaining ingredients and pulse until you get a smooth consistency.
Add to pasta, use on grilled meats, spread on a toasted baguette—just enjoy!
Can be refrigerated for up to three days, or frozen for up to a month.
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