Arugula Pesto is a simple and versatile flavor booster that takes your food from ho-hum to nomtastic in no time flat! Plus, it's Whole30-, Paleo-, and Vegan-Friendly!
Servings: 1 cup
In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic cloves, and lemon juice. Pulse until finely chopped, scraping the sides down if needed.
Then, while the food processor is running, pour the olive oil through the feed tube.
Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.
Arugula Pesto can be refrigerated for 4 days or frozen in ice cube trays for up to 6 months. (You won’t be sorry if you decide to double the recipe!)
So what are some things you can do with this magical green awesomeness?
Personally, I recommend that you toss a heaping spoonful of Arugula Pesto on just about everything, and it’ll make your final dish taste incredible. Try it on roasted vegetables, Pressure Cooker Crispy Potatoes, cubed roast chicken (like Weeknight Roast Chicken), Pan-Seared Salmon, or scrambled eggs. You can also whisk the pesto with mayonnaise, and you’ll end up with a tasty dipping sauce for crudités! Or make a veggie noodle pesto bowl with spiralized vegetables, cooked protein, & pesto!
Calories: 1310kcal | Carbohydrates: 20g | Protein: 15g | Fat: 136g | Fiber: 9g | Sugar: 4g