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Arugula Pesto


One of the great thing about pesto is that it is so simple to make...just add the ingredients and blend. Another great thing about it is that you can use almost any green to change it up. So, for this one, instead of using the traditional basil as my leafy green, I decided to give arugula a try.  What a great idea! I find this to be very balanced which allows it to work with all sorts of dishes.  Enjoy!

2 cups Arugula
1/2 cup pine nuts
1/2 cup olive oil
1/2cup Parmesan cheese
1/2 lime
Salt/pepper to taste 

  • Blend until smooth or desired texture.
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  • Hi
  • Recipes
    • Breakfast >
      • Apple Cinnamon Muffins-GF
      • Coffee Cake
      • Shokshuka -- Mexican
    • Appetizers and Sides >
      • Zucchini Fritters
      • Corn Cakes and Sauces >
        • Avocado Cream
        • Cheddar and Garlic Scapes Corn Cakes
        • Harissa
        • Honey Basil
        • Pesto
        • Roasted Red Pepper Poblano Sauce
    • Main Dishes >
      • Cast-Iron Chicken Pot Pie
      • Chipotle Chili Bowl
      • Crab Cakes
      • Lemon-Herbed Roasted Chicken
      • Mofongo
      • Seven-Day Cured Pork Belly
      • Sweet Potato Gnocchi
    • Desserts >
      • Caramel Apple Pavlova
      • Chocolate Soufflé
      • Lemon-Basil Ice Cream
      • Mango Panna Cotta
      • Prickly Pear Sorbet
      • Salted Caramel Apple Pie
      • Very Berry Gallette
  • Fresh and Green
  • Charitable Work
    • Bees and Whole Kids Foundation
    • Pies for Puerto Rico
  • Evan-Ate
    • Christopher Elbow Chocolates
    • Cuba 312, Chicago
    • Dixie Chili, Newport, KY
    • Fat Rice, Chicago
    • Mozu Sushi, Glenview, IL
  • Evants
    • Whole Foods & The Mushroom Council
  • Contact