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Ingredients
- 1/4 cup pine nuts
- 1/2 small garlic clove, minced
- 1/4 cup grated Parmesan
- 2 cups loosely packed arugula
- 1/3 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper
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Preparation
Step 1
Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
Any remaining pesto can be kept refrigerated for up to 2 days in an airtight container with plastic wrap pressed directly to the surface of the pesto.
Servings Suggestion:
Spoon a nice dollop of pesto onto slices of baguette, top with a pancetta crisp and serve.