• 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.

Contributed By

Related Video

More Videos
How to Perfectly Toast Buns on the Grill

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

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5