Arugula Pesto

Name: Arugula Pesto
Prep time: 10 min
Yield: 6
Cuisine: Italian,
Ingredients: 1 package (5 ounces) arugula leaves; 1/2 cup grated Parmesan cheese; 1/2 cup pine nuts; 2 tbsps McCormick® California Style Minced Garlic made from Fresh Garlic; 1/2 tsp salt; 1/4 tsp McCormick® Black Pepper, Ground; 1/3 cup olive oil

Arugula adds a peppery bite to pesto. Toss with cooked pasta or new potatoes.

10m

PREP TIME

243

CALORIES

7

INGREDIENTS

Servings: 6

Ingredients

1 package (5 ounces) arugula leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic
1/2 teaspoon salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/3 cup olive oil

KEY PRODUCTS

INSTRUCTIONS

1 Place arugula, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.
2 Store in tightly covered container in refrigerator up to 1 week.

TIPS AND TRICKS

Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto.

Drizzle over sliced tomato and mozzarella salad.

Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread.

Drizzle pesto over cooked chicken, steak, lamb or fish.

Stir into pasta or potato salad.

Pour pesto into ice cube trays; freeze until firm. Place in resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.