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Heather's Dish

Heather's Dish

Simple Arugula Pesto

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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!

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Comments

  1. Stephanie says

    July 20, 2014 at 2:32 pm

    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!

    Reply
    • Heather says

      July 20, 2014 at 10:32 pm

      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!

      Reply
  2. marla says

    February 24, 2012 at 5:56 am

    Linking back to this beautiful pesto in today’s post 🙂

    Reply
    • Heather says

      February 24, 2012 at 6:58 am

      aw yay, thanks marla!

      Reply
  3. diane says

    December 21, 2011 at 8:29 am

    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/

    Reply
  4. Alexa @ SimpleEats says

    December 20, 2011 at 9:07 pm

    I love homemade pesto! I’ve never thought of using arugula…I bet it has a nice, peppery bite!

    Reply
  5. Robin Sue says

    December 20, 2011 at 4:12 pm

    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!

    Reply
  6. Lindsay @ Lindsay's List says

    December 20, 2011 at 1:53 pm

    So no pine nuts? This looks really good – I’m not sure that I’ve ever bought arugala before.

    Reply
  7. Deanna B. says

    December 20, 2011 at 12:02 pm

    I just made a giant batch of cilantro pesto, but the arugula looks fantastic. The feta sounds like the perfect salty partner for arugula.

    Reply
  8. Urban Wife says

    December 20, 2011 at 9:00 am

    I love arugula pesto! It’s so peppery and bright.

    Reply
  9. Claire @ Live and Love to Eat says

    December 20, 2011 at 8:55 am

    What a creative twist on pesto!

    Reply
  10. Cassie @ bake your day says

    December 20, 2011 at 8:20 am

    Arugula is so great, and I bet wonderful in pesto. And the addition of the feta…totally brilliant!

    Reply
  11. Anna @ On Anna's Plate says

    December 20, 2011 at 7:56 am

    Mmmm…I love the bite that arugula pesto has. Yummy!

    Reply
  12. Blog is the New Black says

    December 20, 2011 at 7:50 am

    I adore pesto!

    Reply
  13. Gina @ Running to the Kitchen says

    December 20, 2011 at 7:30 am

    I love making pesto with arugula, it’s my favorite green! The color of this is awesome. So vibrant.

    Reply

Trackbacks

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    May 31, 2012 at 7:58 pm

    […] Arugula Pesto Heather’s Dish […]

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    May 7, 2012 at 9:00 am

    […] 1 batch Simple Arugula Pesto […]

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  3. Orzo-Stuffed Sweet Dumpling Squash | Heather's Dish says:
    December 22, 2011 at 6:52 am

    […] cup simple arugula pesto (if you don’t have any on hand you can certainly use store-bought, but the arugula is perfect […]

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BECAUSE YOU ARE. Have a wonderful day friends!
Working on my #avoquados y’all! This protein smo Working on my #avoquados y’all! This protein smoothie has 40 grams of protein, lots of green goodness and tastes like a pineapple-vanilla dream!

- 1 cup water
- 1 cup frozen pineapple
- 1 cup frozen kale or spinach
- 1 scoop vanilla protein
- 1 serving collagen peptides (I use 2 scoops of @bulletproof brand; some brands just have one big scoop)
- 1 scoop greens powder (I used @amazinggrass)

Blend and enjoy!
🥗 FAST FOOD! Real real: I hate when people are 🥗 FAST FOOD!

Real real: I hate when people are all, “you can cook food in the same time it takes to grab takeout.” That is not always true, and sometimes it’s just about not wanting to try. Effort is hard, amen?!

Today I’m thankful to have had the energy and want-to to cook something a little healthier and save a little money. That’s not always the case, but today it was and I’ll count it as a win!

In the bowl: 3/4 cup black beans, 1/4 cup corn, 2 big handfuls of spinach, and two eggs. Seasoned it all with salt, pepper, garlic and smoked paprika!

Any wins y’all feel like sharing today? Let’s hear it and celebrate!
Chocolate Peanut Butter Protein Oats! (AKA the thi Chocolate Peanut Butter Protein Oats! (AKA the thing I’ve been eating on repeat all week):

- 1/2 cup old fashioned rolled oats
- 1/2 cup water
- 1/2 cup milk of choice
- 2 tablespoons brewed coffee (optional)*
- 2 tablespoons powdered peanut butter
- 1 tablespoon cocoa powder
- 1 tablespoon ground flax seeds
- 1 serving unflavored collagen peptides
- Sweetener of choice
- 1 tablespoon chocolate chips

Heat the oats, water, milk and coffee in a small saucepan over medium heat. Cook until thickened to your liking (although keep in kind the flax seeds and cooling will thicken it even further). Remove from the heat and stir in the remaining ingredients except the chocolate chips; I like to use a whisk to make sure the collagen doesn’t clump. Pour in a bowl, sprinkle with the chocolate chips and enjoy!

*I love to add a little coffee to mine to help enhance the chocolate flavor, but you do you!
And sometimes this is what it means to “work fro And sometimes this is what it means to “work from home.” 😂
Mentioned this yesterday in the ol’ stories, but Mentioned this yesterday in the ol’ stories, but thought it was worth sharing here too. When it comes to how I plan out meals, I look for 3 things:

🥗Whole foods. Not like the store (that’s called Whole Paycheck, right?), but meaning foods that haven’t been minimally processed. Fresh veggies, lean protein sources, whole grains, etc. I do have a few processed things on hand (protein bars) just in case I’m in a place where I need something SUPER quick, but that’s it. 

🥗High fiber. There are so many reasons we should be getting in plenty of fiber (Google is your friend here guys), but if I’m being honest I just feel better when I’m getting plenty of it. Leaner, more regular, more satiated. The list goes on! Besides the obvious fresh produce, I also eat plenty of legumes, whole grains (rolled oats, farro, quinoa - even though it’s a seed), flax and chia seeds.

🥗Hit my protein goals. Again, an essential nutrient. I have composition goals, and for my muscles to recover from my hard workouts I have to make sure I’m getting in enough protein. For me this means chicken, fish, and the occasional beef or pork.

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It’s Friday, which means a myriad of things:

1️⃣Weekend vibes! Think soccer games, yard work, church, family time. Love it!
2️⃣The end of my meal prep. Not gonna lie, I won’t make this stew again...although the couscous was a fun addition!
3️⃣Sleeping in. HALLELUJAH.
4️⃣A chance to set up next week to be a great one!

It’s going to be a fabulous weekend y’all. What are you up to?!
#brinner to the rescue tonight! I could just kick #brinner to the rescue tonight! I could just kick myself for not showing y’all how orange these yolks were. 🍳 Eggs are one of the foods I spend a little more on because the flavor and nutrient density are worth it!
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Pictured: seared mushrooms, roasted baby broccoli, bacon and 2 eggs. Not pictured: another parfait like last night’s because 😋.
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