I’m feeling festive.
What with all the sweet stuff in my life and my recent gestational diabetes diagnosis (thank you all for the incredible comments you left by the way…you have lifted me up and blessed me more than you know!) it’s about time to get back on track with some green love. This pesto could not be simpler to make and tastes good on EV-ER-Y-THING.
Yes, even a metal spoon. Trust me.
When I made this I was making it specifically for another dish that I’ll be sharing this week, but when I tasted it? Fireworks. Fireworks the likes of which are seen only over a lake or something majestic on the 4th of July. Put it on pasta, veggies, meat, cornbread, stir it into soups…whatever. I will never judge you for the uses you come up with for it if you only promise me that you’ll make it.
Promise?
And did I mention that it’s green? Green’s the new black you know. Plus, it’s Christmas. Santa would sure love a break from all those cookies I’m sure…
SIMPLE ARUGULA PESTO
- 1 large bunch of arugula (or about 2 heaping fistfuls of the pre-washed stuff), washed and dried
- 2-3 cloves of garlic
- 1 Tbsp lemon juice
- 1/4 cup feta cheese (yes, feta…trust me on this)
- 2 Tbsp grated parmesan cheese
- 1/4 cup (or less – this will depend on the consistency you want) extra virgin olive oil
In a food processor add all of the ingredients except the olive oil. It will look full – no biggie. We’re going to work through it. Start to pulse the mixture until the arugula leaves start to get nice and chopped, then turn it on low. Stream in the olive oil until the pesto reaches the desired consistency. I like mine a little thicker so I added less than 1/4 of a cup, but if you’re looking for a thinner version for pasta sauces or something add a little more. Turn off the processor about a minute after pouring the olive oil and taste for seasoning…you MAY want to add a pinch of salt if the feta/parm mixture isn’t floating your boat. Just make sure to do another quick process if you do add seasoning. Serve on anything you’d like!
Let the festivities begin – I’ll bring the green!
Hi Heather! I want to make this for 70 people haha, I an wondering what volume this recipe yields? Also do you know the approx. size (weight) of arugula?
Thank you, this sounds awesome!
Whoa that’s a LOT of people girl! This makes about 1 cup of pesto. Unfortunately I don’t recall the weight of the arugula, but if I were to guess I would say it uses about 8 ounces!
Linking back to this beautiful pesto in today’s post 🙂
aw yay, thanks marla!
That looks delish! You could spread it on garlic toast! YUM! Come link up to my What’s Cooking Wednesday linky today!
Diane
https://turning-the-clock-back.blogspot.com/
I love homemade pesto! I’ve never thought of using arugula…I bet it has a nice, peppery bite!
I love this recipe Heather. We have nut allergies here, so not walnuts or pinenuts for us- which means we can never have pesto. But now we can! We need some cute baby belly pictures!
So no pine nuts? This looks really good – I’m not sure that I’ve ever bought arugala before.
I just made a giant batch of cilantro pesto, but the arugula looks fantastic. The feta sounds like the perfect salty partner for arugula.
I love arugula pesto! It’s so peppery and bright.
What a creative twist on pesto!
Arugula is so great, and I bet wonderful in pesto. And the addition of the feta…totally brilliant!
Mmmm…I love the bite that arugula pesto has. Yummy!
I adore pesto!
I love making pesto with arugula, it’s my favorite green! The color of this is awesome. So vibrant.