Pesto with Arugula SUBMITTED BY: Mark Caron
"This pesto is unique due to the arugula, which gives it a peppery bite. I also like the
lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on
baguette slices or on whole wheat crackers. It's addictive!"
PREP TIME 15 Min
READY IN 15 Min
Original recipe yield: 12 servings
INGREDIENTS
1 1/2 cups baby arugula leaves
1 1/2 cups fresh basil leaves
2/3 cup pine nuts
8 cloves garlic
1 (6 ounce) can black olives, drained
3/4 cup extra virgin olive oil
1/2 lime, juiced
1 teaspoon red wine vinegar
1/8 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and pepper to taste
DIRECTIONS
Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a
coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and
pepper. Process until well blended and smooth.