Arugula Pesto

Posted by Chef Richard Sweeney in Recipes Aug 27th, 2009 | one response
  • 6 oz. Arugula (about 4 cups)
  • ¼ cup Olive Oil
  • ¼ cup Parmesan Cheese, freshly grated
  • Kosher Salt & Black Pepper
  1. Combine Arugula and cheese with a little salt & pepper in a food processor and pulse until almost smooth.
  2. With machine running, steam in the olive oil and season to taste with salt & pepper.


One Response to “Arugula Pesto”

  1. Digital Review says:
    March 4, 2011 at 9:31 PM

    Thanks…

    Great information! I’ve been looking for something like this for a while now. Thanks!…

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