Arugula Pesto

Arugula Pesto
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additional images
additional images
additional images
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additional images
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup fresh arugula leaves
  • 1/4 cup macadamia nuts
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove
  • 1/8 teaspoon salt

Directions

  1. In food chopper bowl, add arugula, macadamia nuts, olive oil, Parmesan cheese, garlic and salt.
  2. Cover and blend until almost pureed.
  3. Toss with hot pasta.
Serves: 1-2
 
TEST KITCHEN TIPS:
  • Bright green pesto adds color and is a fresh, zesty compliment to grilled flank steak, corn, chicken or fish, and can be added to dressings or marinades.
  • Create delicious pasta sauces, spreads for sandwiches and wraps, pizza sauces or mix into compound butters.
  • Use a brush to spread pesto over freshly baked rolls or breads
  • Add homemade pesto to a pretty jar as a hostess gift for your next summer cookout
  • For a larger batch of pesto, multiply ingredients and use a food processor to blend until almost pureed
  • Pesto is easy to customize— check out our recipes for  Creamy Basil Pesto, Sun-Dried Tomato Pesto, and Traditional Basil Pesto

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