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Arugula Pesto by

Tags: arugula, garlic, parmesancheese


2 garlic cloves, cut in half
2 heaping tbsp shelled walnuts
4 oz. Veggie Box arugula
teaspoon salt
1/3 to cup extra virgin olive oil, as needed
1/3 to cup freshly grated Parmesan, to taste
dash of lemon juice


Place arugula, cheese, walnuts, olive oil, garlic, lemon, and salt in a food processor fitted with the dough/chopping blade attachment. Blend on high speed until thoroughly combined. Drizzle in more olive oil until texture reaches favorable consistency. Store in airtight container, refrigerate up to five days.

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