Recipes

Arugula Pesto
  • Ingredients
  • 2 cups arugula leaves, trimmed
  • generous 1/4 cup minced sun-dried tomatoes
  • 1 garlic clove
  • 1/2 teaspoon red chile pepper flakes
  • 3 tablespoons sunflower seeds, lightly toasted
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/4 cup virgin olive oil
  • salt and freshly ground black pepper to taste
Directions
  1. Combine arugula, sun-dried tomatoes, garlic, red chili pepper and sunflower seeds in a blender or food processor
  2. Blend with pulsing action to mix
  3. Add the Parmesan cheese and whirl for 15 seconds
  4. With the machine running, slowly add the olive oil
  5. Season to taste with salt and freshly ground black pepper
  6. Continue to process until pesto reaches desired consistency
  7. Allow pesto to stand for about 5 minutes before serving to allow flavors to develop. Makes about 1-1/4 cups of pesto.


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