Ingredients

  • 1 basil sprig, leaves only
  • 1/2 tablespoon toasted pine nuts
  • 1 garlic clove, peeled and crushed
  • 1/3 cup extra-virgin olive oil
  • 1 bunch arugula, stems removed

How to make this recipe

  1. Bring a pot of salted water to a boil. Add the arugula and basil to the boiling water and cook for 2 minutes. Drain
    the arugula and basil and refresh under cold water and then press out as much liquid as possible. Transfer to a food processor with the remaining ingredients and pulse until smooth. Transfer to a bowl, cover and press a piece of plastic wrap against the surface.

Make Ahead

The pesto can be made up to a day ahead and kept tightly covered in the refrigerator. Stir the pesto and bring it to room temperature before using.

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456967 recipes/aspen-2006-arugula-pesto 2013-12-06T23:09:17+00:00 Daniel Boulud sauces-and-condiments|fast|make-ahead|vegetarian|web-exclusive daniel boulud,arugula pesto,pesto variation,italian food,condiment recipe,pasta sauce recipes,aspen-2006-arugula-pesto 456967

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